Nicole Franzen

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

Opposites attract: This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

Lush confited garlic takes toasty, cheesy baguettes to another level.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.