This Week in Recipes
What to Make When There's Nothing in the Fridge: Nick Kindelsperger shares the recipe for a simple and aromatic chickpea and tuna salad.
A French Pizza Tart: Kerry Saretsky describes how she and her mother shared a taste for whole wheat pissaladière pizza with tapenade, pine nuts, and goat cheese.
Perfect for Summer Evenings: A recipe for a new potato and summer squash salad that begs for cookouts and nights in the backyard.
Perhaps Not Hell, But Heaven: Ed's chosen recipe for Sunday brunch, Eggs in Hell, will require a large glass of cold milk
A Perfect Finale: A great fresh strawberry and ricotta tart, another use for in-season strawberries!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Hot Topics: Technique of the Week | The Food Lab
Today's Specials
Philadelphia: Roast Pork, Cutlets, Meatballs and More Sandwiches You Should Eat
For our final installment of the Philadelphia sandwich tour we present our roundup of the lesser known (but equally awesome) sandwiches that fall outside of the cheesesteak and hoagie realm. But first a little background info on these unique-to-Philly styles.
Continue reading »
Comments: