I think I read somewhere that this was JFK's favorite sandwich, or something like that.

Make the pickles first. The sandwich follows.

They hand you one of these as soon as you cross the border into Vermont.

The foothills have eyes for a very good sandwich.

Every aioli on this blog starts here.

My dad's recipe. Four days and they're done. They keep for a month, if they last that long.

Swordfish has enough flavor and density to hold its own. Don't overthink it.

Vegan Mulligatawny is, hands down, the heartiest soup you'll ever have.

Can't find venison? Steak works just as well for these tacos.

It's crispy, it's buttery, and it has enough lemon for everyone. It's scrod!

Cavatappi, crispy bacon, cottage cheese, and sharp cheddar baked until golden. The mac and cheese you didn't know you needed.

If you know anyone who thinks vegan food is boring, make them eat this.

Anyone who has attended an Italian wedding knows that soup is not typically on the menu. This makes a better home dinner than a wedding entree.

Hot, butter-drenched, and unapologetically simple. Connecticut-style lobster rolls done right.

All the satisfaction of homemade pizza for half the effort.

Who said soup isn't a summer dish?

Everyone loves a good stir-fry meal. Why not make it better?

This is mostly an exercise in technique. None of the ingredients are groundbreaking, but how you treat them will make all the difference.

BYOS (Bring Your Own Salad).

Not your average takeout staple.