Baked chicken wings? As in, chicken wings without the butter, deep-frying, or grease-splattered stovetop? Count us in.
Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.
Not all pimento cheese recipes are created equal. This one, with a touch of barbecue, definitely has an unfair advantage.
Sweetly salty. Crunchy tender. Unexpectedly familiar. Simply complex. That’s why we’re dumbstruck by these little lovelies.
David meets Portuguese chef Ilda Vinagre, the Michelin-starred mastermind behind A Bolota who is as talented as she is humble.
Soft. Supple. And ever so slightly smoky. We think you can understand why we’re swooning to these bacon drippings tortillas.
Hot peppers. Salt. Vinegar. And patience. Believe it or not, that’s all you need to create the best hot sauce ever.
David surprises himself and all of us by trying something that’s actually healthful—quinoa. His response surprised us all even more.
Thankfully for those of us seeking to satiate our craving for obscenely indulgent Canadian poutine, it’s no longer a little-known entity.
Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.
This tactful treatise is David Leite’s attempt to school the rest of us on the right way to communicate with a fat person.
This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You’re welcome.
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