“Everything I love about brownies. The fudgy center. The crisp edges. And that wondrous crinkly top.” That’s what folks are saying about these.
“Simple, quick, and delicious.” “Elegant.” “It sure as heck is good.” That’s what folks are saying about this easy weeknight supper.
This is like baked ziti but in a blissfully easy, low-fuss, nothing-fancy, use-up-your-leftovers, comforting-as-heck sorta way.
A sorta spicy version of basic beef jerky that’s jazzed up with Sriracha sauce. Camping has never been so enticing.
Can’t imagine making the same exact vegetable lasagna all year long? We understand. So does this versatile lasagna recipe.
Chef Hugh Acheson has outdone himself with this simple autumn staple made in a slow cooker.
David interviews Cara Nicoletti, the blogger and author who melds food and fiction by sharing recipes inspired by her fave books.
Because fudge brownies just aren’t indulgent enough, we added an outrageously lovely swirl of caramel sauce. You’re welcome.
Perfection. That’s what we think of this simple melding of pork, butter, and everyday seasonings from chef Gabrielle Hamilton.
We thought we’d share the cookbooks the staff of Leite’s Culinaria are reading, dog-earing, and cooking from the past few weeks.
“Could not have been easier.” “Perfect.” “A one-pot wonder!” That’s what folks are saying about these super simple cakey brownies.
David recounts his doomed career in Little League baseball—and it has everything to do with no concession stands in the outfield.
Yep. Grilled chicken tacos with mango. Prepare to be astounded. (What? Perhaps you were expecting a humdrum weeknight dinner?)
These little zucchini crisps are dangerously moreish and make a surprisingly stunning nosh alongside a glass of white wine.
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