How to explain these wine poached pears? “Lovely” and “simple” and “quick” and “easy” and “impressive” come to mind.
The latest and greatest cookbooks that our staff simply can’t put down or stop cooking from. We thought you’d want to know.
We swear these spooky sweets are so simple anyone can make them, no matter how elementary your culinary or crafting skills.
“Soft, spicy, holiday memory-invoking.” “Spiced perfectly.” “So easy.” “Lovely.” That’s what folks are saying about these.
Making your own pumpkin pie spice is as easy as dumping spices in a bowl and stirring them together. Also stays fresh and is cheap as heck.
Dude food with demolish-the-entire-panful-while-standing-at-the-counter allure. Gentlemen, grab some napkins.
The Attack of the Killer Cherry Tomatoes took place at David’s this summer. [Spoiler alert!] Here’s how it ended.
“These hit the flavor spot.” “Delicious.” “I’ll make these again.” That’s what folks are saying about this recipe.
“A terrific, deeply flavored cocktail.” “A blessing after a rough day at work.” That’s what folks are saying about this cocktail.
“The best scrambled eggs that I have ever made!” “Light, fluffy, slightly moist.” “Perfect.” That’s what folks are saying about this recipe.
The books we simply can’t stop cooking from, including titles by a MIT grad, a Southern belle, even a movie star.
The Splendid Table asked our very own David to interview Mary Karr, famous memoir writer, about the notion of sacred carnality.
“A pretty killer combination of broccoli and Cheddar.” “As perfect as perfect can be.” That’s what folks are saying about this recipe.
“My new go-to chicken strips recipe, thanks to my kids’ saying ‘These are yummy!'” That’s what folks are saying about this recipe.
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