A rich apple butter sauce coats chicken breasts pounded thin (paillard)—paired with a crisp arugula salad and sweet figs.
Editor-in-Chief Lauren Iannotti spills on how an issue is made *and* shares her favorite food trends of the moment!
Fiber-rich canned pumpkin gets stirred into the cheese sauce—and the whole thing is topped with crunchy spiced pumpkin seeds.
“I can’t make ratatouille without thinking of Remy, the adorable cartoon rat,” says Rach.
Traditional porchetta takes 3-4 days to make. Get your fix way faster with this shortcut riff.
Need a long night's rest? Make this ragu for dinner. It will put you out like a light and make you feel profoundly satisfied.
