There was an expression—“too good to use”—at a certain well-known restaurant where I used to work. One of the cooks coined the phrase to describe what we, the pastry people, would do: hoard beautiful fruits and berries, buying much more than we could possibly use. We considered the fruits so precious that we’d hold off using them, waiting for something very special or just the right moment. Eventually, though, we’d find ourselves with a glut on our hands and had to scramble to use up our stash before it went bad. If you find yourself in a similar position or if you’re just looking for the great summer dessert loaded with lots of juicy berries, this is it. And if anyone says your summer pudding looks too good to eat, don’t believe them. Just dig right in.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.