In the midst of his kitchen renovation, David rediscovers some remnants from the moving-in party he threw.
Go on, dribble this diva of a summer dressing over any vegetable you’ve pulled from the grill. You know you want to….
Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than he’d have you believe.
What exactly does white chocolate cream cheese frosting taste like? You’re about to find out, you indescribably lucky thing, you.
David, Renee, and 20-something percussionist and blogger Molly Yeh chat about the elaborate salons Yeh hosts in her Brooklyn abode in a special edition of “Talking With My Mouth Full.”
This won’t bring you the satisfaction of a proper preserving project that’ll last the year. But it will bring you instant gratification.
Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.
Man does not live by hot sauce alone. That’s why this authentic Burmese hot sauce also has notes of tart and sweet.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
This isn’t your typical sweetly gloppy barbecue sauce to squirt onto burgers or dogs. This is thinner and tangier than most and it’s something sorta special.
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
Blender drinks don’t get much boozier than this rendition of that raid-the-liquor-cabinet classic. Umbrella optional.
It didn’t take long for the honeymoon phase of David’s kitchen renovation to be over…and for insanity to set in.
We’re not certain what exactly to call these diminutive, dunkable desserts that are crunchy as a cracker, less sweet than a cookie.
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