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This simple Irish soda bread recipe requires only 5 minutes of hands-on time. Made with a simple dough that includes baking soda and buttermilk, it emerges from the oven with the perfect crumb, perfect for slathering with butter or marmalade. No yeast required! Ready in one hour, start to finish. ☘️☘️☘️☘️ I was all set to complicate Irish soda bread by making a yeasted version when I started looking into its history and discovered that the soda — the baking soda — is perhaps the most traditional part of the bread, much more so than butter, sugar, eggs, and raisins, which likely entered the equation when the bread crossed the pond....

Below you will find all of my favorite recipes for Thanksgiving. There are printable timelines at the very bottom. Good luck. Gobble Gobble. What to drink? Punch, of course. Holiday Bread No-knead, no excuse. Classic Bread Stuffing My favorite part of the meal every year. Potatoes Five Ways Sweet Potato Casserole ALL the Sauces Make-ahead gravy, cranberry, mustard, and more. Simple Salad Palate cleanser. Other Sides If you’re up for it....

Creamy and loaded with fresh onion and garlic flavor, this vegan ranch dressing tastes shockingly similar to the real thing. Made with raw but unsoaked cashews, it comes together in seconds, and after a brief chill in the fridge, it’s ready for all of your veggie dipping and salad needs! My friend Gena Hamshaw, who writes the blog The Full Helping , introduced me to the wonders of cashew cream several years ago....

Here’s a simple Valentine’s Day Cocktail: The “Two-One-Two”: two parts tequila to one part Aperol to two parts fresh grapefruit juice. A friend who dislikes Campari recently told me that he finally found the Negroni of his dreams by using Aperol in place of Campari. I happen to love Campari, but decided to try the Aperol anyway with this recipe on Serious Eats . It’s refreshing, potent, and the color couldn’t be prettier — it’s a perfect Valentine’s Day cocktail....

In Joshua McFadden’s Six Seasons, potato chips are used as a metaphor for how a dish should taste — Joshua’s goal when creating dishes is to make them so tasty you can’t help but take one more bite. And then another. This is how I feel about this dish, which is not a Joshua McFadden creation, but which very much reminds me of his bright, vegetable-centric style of cooking. This one comes from another whiz in that genre, Yotam Ottolenghi, and I find it irresistible: slabs of cauliflower sear stovetop before finishing in the oven while capers sizzle in a pan with olive oil, before mixing with walnuts, currants, and parsley to form a salsa....

Remember those preserved lemons we made last fall ? Well, I think I’ve found my favorite use for them yet: this five-ingredient chicken, a recipe which arrived two weeks ago in my mailbox — my real, outdoor mailbox — on a 4×6-inch recipe card. Shortly after the card, one of three, arrived, I secured it to my fridge, and I made the recipe, chicken thighs with lemon from Canal House, a day later....

It doesn’t get much better than croque monsieur: layers of good, toasty bread, creamy béchamel, smoky ham, and nutty Gruyère. Top it with a perfectly poached egg, and it becomes croque madame. It’s what brunch (and dinner!) dreams are made of. Croque monsieur is an iconic French dish, a simple sandwich at its core, but gussied up with a rich, creamy sauce, also known as béchamel. This one, prepared open-faced, is one of those assemblies where the product is so much more than the sum of its parts: a tablespoon of béchamel, a slice of ham, a handful of cheese....

This tahini salad dressing comes together in no time and has become a favorite: it’s got a nutty, earthy flavor as well as great acidity and heat, too. I like to make it in large batches because it keeps for weeks in the fridge , and there is nothing better than having a vat of salad dressing on hand. About this time of year last year, I discovered a very tasty new salad dressing ....

The virtues of cheesecake are as follows: it is incredibly easy to throw together; it can be made a day in advance; it feeds many people; and people generally love it. This one, made with both ricotta and mascarpone, and both lemon juice and zest is a huge crowd pleaser. Unlike classic New York-style cheesecake, this lemon-ricotta cheesecake is sheathed by a simple cookie-crumb dusting, which allows it to come together in no time....

So you probably have your Super Bowl menu all lined up. Chips and dips , sliders and smokies — your bases are covered. But have you thought about dessert? No? Phew. Because I’ve got just the thing: Mollie Katzen’s Chocolate Eclipse, a pudding cake that feeds a crowd. Everyone will go gaga. I learned about Chocolate Eclipse from one of you — thank you! — via email, and after finding the recipe online, I made it immediately....

I ate this whole pizza tonight. All of it. By myself. Not one slice remains for me for my breakfast tomorrow. I tried to refrain. No dice. So, if you’re still in summer-bathing-suit mode, avert your eyes. This combination is so good. I believe the original, a pie hailing from Paso Robles where the dear friend who introduced me to this creation had just vacationed, called for peaches, but nectarines are a fine substitute....

This pasta is a variation of a favorite pasta I make all winter with Brussels sprouts, brown butter and walnuts , which I love, but which is a little fussy — peeling all of those sprouts takes time. Here, the pasta is simply drained over the chard or kale — just enough to wilt it — and when you use baby Swiss chard or kale, which I found at my Green Market last Sunday, it is especially good....

At an adorable café in San Clemente, a bowl of tomato-and-bread soup sent four ladies knocking on the kitchen’s door. Through an open window, the women praised the chef for his creation, swooning over the soup’s deep, rich flavors, begging him to disclose any secrets. Flattered and unafraid to share, the chef rattled off the ingredients: tomatoes, basil, onions, bread, salt. The women stared in disbelief. They wanted something more....

To repeat the sentiments shared in the homemade aioli post : Sandwich season is upon us, and it’s imperative to have a stash of pickles on hand, which make nearly all sandwiches better, from assemblies as simple as sliced deli turkey and Swiss cheese to more whimsical combinations with roasted sweet potatoes and ramp aioli . There’s nothing wrong with store-bought pickles, but it’s fun to know how to make pickles from scratch, and, as with the aioli , the process couldn’t be easier....

About this time of year every year, when roasted vegetables begin losing their appeal and when a cold salad just won’t cut it, I turn to an old favorite to get my roughage on the table: sautéed greens. It’s a simple method, one you likely know, but one I think deserves highlighting for its ease and deliciousness. Every time I take a bite of garlicky, wilted escarole, I wonder why I relegate it to February fare, why it’s the dish I make when I’m feeling uninspired, when I lack the motivation to do more....

The best way to use up your sourdough discard? In more bread, of course! This recipe will show you how to make the simplest of simple bread recipes using your sourdough discard, and it will produce a soft but sturdy loaf, great for toast and sandwiches . 🍞🍞 There are countless recipes well-suited for using sourdough discard in place of some of the flour and water, but my favorite way to use it is as follows: in any bread recipe....

Made with 5 ingredients, these simple zucchini fritters are a snap to throw together. This is a great recipe to turn to at the height of the summer when the summer squash is arriving in droves from your farm share or growing before your eyes in your garden. With a squeeze of lemon and a pinch of salt, these fritters make a great summer appetizer. If you find yourself overloaded with zucchini or summer squash, here’s a great recipe to turn to: fritters!...

Quick to assemble and completely irresistible, this crispy miso lime tofu will forever change your relationship with tofu! A couple of weeks ago, I returned home to find Caroline Chambers’ new book, What to Cook When You Don’t Feel Like Cooking , at my door. Its arrival could not have been more timely: we had just returned from England, and in addition to feeling jet lagged or perhaps because of the jet lag, well, I didn’t really feel like cooking....

Nearly every other week, I make a batch of these slow-cooker chickpeas . I am always astonished by how delicious the chickpeas taste straight from the pot: perfectly cooked and seasoned, all for about five minutes of effort. In the winter, those chickpeas often become this curry or these taco bowls , and in the summer, I dress them with this cilantro-lime vinaigrette or toss them into this favorite chopped salad ....

Flavored with bourbon, brown sugar, and maple syrup, this no-corn syrup pecan pie is a holiday staple. I don’t know why I love so much that this pie requires neither corn syrup or Lyle’s golden syrup, but I do. Flavored with bourbon and maple syrup, this pecan pie is the ideal finale (along with this one and this one ) to a fall feast. A dollop of salted whipped cream, for me, is essential....