[ad_1] On November 29, Dominique Crenn slayed the dragon with three heads. Well, it wasn’t that violent. Instead of a sword, there were tweezers. Menus in...
[ad_1] Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot. Add 2 quarts water and stir to...
[ad_1] Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date...
[ad_1] Preheat oven to 400°. Roast sweet potatoes on a small rimmed baking sheet until skins are browned and potatoes are tender all the way through,...
[ad_1] Heat reserved bacon skillet over medium. If the pan isn’t fully coated with bacon fat, add a good drizzle of oil—you want to make sure...
[ad_1] Place a rack in top third of oven; preheat to 325°. Let bread sit out at room temperature while oven preheats, at least 30 minutes....
[ad_1] Melt ghee in a small skillet (preferably nonstick) over medium-low heat. Whisk eggs, mirin (if using), ginger, and soy sauce in a medium bowl until...
[ad_1] Place a rack in top third of oven; preheat to 400°. Stir coconut milk and curry paste in a 2-qt. baking dish to combine (or,...
[ad_1] Toss leeks, potatoes, oil, and remaining garlic heads and 5 thyme sprigs in a large roasting pan; season with kosher salt. Place pork on top...
[ad_1] Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl. Season with salt. Add broccoli and toss to coat. Transfer broccoli...