A simple and easy guacamole for any occasion.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast.
The best pesto is still made the old-fashioned way.
You'll want to pour this over everything.
Grilling red peppers and eggplant gives this tangy Serbian sauce a pleasing smokiness.
Scotch and amaretto combine in this 1970s favorite.
Spicy, fragrant scrambled eggs––Ready in a matter of minutes.
A dish of soft-scrambled eggs with tomatoes, chilies, and tons of olive oil.
Go from crumbly to smooth and spreadable in no time.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
A no-fuss recipe for homemade applesauce that's miles above the jarred stuff.
Chimichurri sauce is Argentina's go-to pairing for steak, and it couldn't be any easier.
This creamy sauce adds a little tang and a slight sharpness to beef.
No heat needed; just cabbage, salt, and patience.
100% foolproof and extremely quick homemade aioli.
Perfect hard-boiled eggs require the right technique.