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Author Notes: Pasta with a small amount of meat and greens (bitter or otherwise) is a classic southern Italian template, from Abruzzese sausage with broccoli raab ..
Author Notes: I’d add this cake, adapted from Food & Wine’s Plum-Brown Sugar Upside-Down Cake to my list of must-bake summer desserts, which is expanding ..
Author Notes: This is a really easy quick dish that tastes delicious and—okay, okay—works even if you insist on peeling off the shells after cooking. But I hope ..
Author Notes: This butterflied chicken is great for all days, nights, and seasons, but is particularly great for celebrations—be prepared for the scent of its cooking ..
Author Notes: Slightly adapted from Luisa Weiss of The Wednesday Chef. Burros’ crumble is shallow and top-heavy: a jammy layer of tart plums blanketed by a lumpy ..
Makes 4 For the mushroom caps and filling: Four4-inch portobello mushroom caps 1/4cup canola oil, plus more for deep-frying 1/2teaspoon kosher salt 1/8teaspoon ..
Serves 4 Salt 1pound pasta of choice 2cups finely grated Pecorino Romano or Parmesan or a combination 2teaspoons freshly ground black pepper, plus more to taste ..
Makes 12 large doughnuts Fritters 1recipe Yeast Doughnuts (https://food52.com/recipes/28778-basic-yeast-doughnuts-with-many-variations) 3large peaches, diced (I don’t ..
The best cookies I had all year—and I eat a lot of cookies—were Andrea Bemis’ Mint Chocolate Chip Cookies from her book Dishing Up the Dirt. Their texture ..
Author Notes: A addictively spiced take on a classic Cheez-It, these crackers get their bright color from turmeric and paprika. Add as much or as little cayenne ..