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.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
Brava for bravas! Seriously, is there anything better than spiced potatoes, crisped ham, and a fried egg jumbled together?
An uber-tender roast and crisp-as-can-be roasted spuds that’re both proper and ridiculously untraditional.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
Not every stack of meat slapped between some slices of bread qualifies as a proper supper. This one does.
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