Eva Kolenko
Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
This piquant French sauce comes together in the blender in just five minutes.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
A steak dinner that’s more about the sauce than the meat.
A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).