Ditte Isager
Citrus Salad with Fried Rosemary and Olives
The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.
Pimentón Roast Chickens with Crispy Potatoes
Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.
Posole with Red Chile
The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.
Lentil and Garlic Sausage Cassoulet
This streamlined, somewhat lighter cassoulet employs French green lentils, bacon, and smoked sausage.
Squash and Broccoli Rabe Lasagna
This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad.
Plum and Mascarpone Pie
Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.
Mile-High Chocolate Pie
This chocolate pie recipe has everything you need in order to live: chocolate wafer cookies for crunch, fluffy chocolate mousse filling, and crème fraîche meringue.
5 Best Ways to Get Even More Flavor When You Grill
You're going to like some of these ideas, we just know it
