Palmer wanders out behind the Dry Creek Kitchen to pick the apples for this tart. He generally goes for a combination of Macouns, Pippins, and/or Gravensteins, but we used easy-to-find Golden Delicious and were very pleased with the results. Palmer likes to serve this French classic warm, with a scoop of chestnut ice cream and crisp strips of candied bacon alongside. The three elements make for a textural symphony, but this caramelized beauty is also fantastic paired with a humble scoop of store-bought vanilla — or even by itself.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.