A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
If ever there was an unabashedly, unapologetically girlie burger, this is it. Still, we’ve seen guys polish them off without complaint.
Indispensable for ribs and brisket and, well, we haven’t been able to bring ourselves to try it on anything else…yet.
The true story of how Leite’s Culinaria goes to Charleston to meet one another in person for the first time—and, natch, to eat.
For something so unconventional, this combination of lamb burger, feta, arugula, cucumber, and lemon certainly tastes intuitive.
We never would’ve thunk that made-from-scratch dosas would be doable for dinner on a weeknight. Guess who was wrong.
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
When David decides to renovate the kitchen in Connecticut, he does so with his usual flair for the dramatic.
You’ve not “made it” until you’ve an eponymous cocktail all your own. Witness the Fatty Daddy, a sweetly surprising number that packs a punch, just like our own dear David.
Boozy bananas are lavished with brown sugar, butter, brandy, and coconut cream in this outrageous riff on a Southern classic.
David comes to understand that for some, corned beef hash is about far more than mere sustenance.
An innocuously sweet, innocent little after-dinner libation that’s sorta got a suave sophisticate thing going on. Consider it a liquid lullaby.
Stop it. Please just stop it. Make it go away. Pretty please. [Editor’s Note: A rant by David about the recent deluge of white stuff.]
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
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