This Big Little Recipe for shallot jam is invaluable to have around. It’s wonderful on buttered toast. Or smeared inside a grilled cheese. Or turned i...
You might think that salt water is the simplest wet brine, but Emma has one that's even easier: olive brine. It seasons the chicken throughout, helps ...
What if macaroni and cheese weren’t made with macaroni, but a can of chickpeas instead? This Big Little Recipe is even easier than pouring a box of pa...
This Big Little Recipe takes 3 ingredients—parsnips, sour cream, and sugar—and turns them into something that tastes like...yellow cake? The parsnips ...
This week's Big Little Recipe has silky greens, lots of cream, and a crackly, blistered, cheesy crust inspired by Renee Erickson’s Lacinato Kale Grati...
Emma wants you to know you can eat butternut squash raw. And you should! When left in its natural state—not roasted, not sautéed, not boiled—it tastes...
Sweet potatoes roasted then pureed become effortlessly smooth, silky and yogurt-like in texture. And they get even better mixed with thick Greek yogur...
This week's Big Little Recipe is a crisp, chewy almond butter cookie that calls for almond butter and just two other ingredients that Emma suspects yo...
This week's Big Little Recipe is a humble sauce-meets-spread inspired by both tonnato (Italian tuna sauce) and whitefish salad (the offering by which ...
In this recipe, everything seasoning spreads its wings beyond being a crust-slash-topping, as a mix-in, too. Whisking the seasoning with the eggs mean...
