A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
David divulges his fetish for puff porn, a habit that conveniently requires no confession with Father Fraga come Saturday afternoon.
Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.
David wishes The One happy birthday with a gift of their love story, as told in 15 exquisitely decorated cookies.
Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
Despite Jack Frost nipping at his nose (and other parts), David manages to capture some pics of a winter wonderland.
Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
Just squiggle this easy peasy batter in oil, sizzle until golden, then dunk in an insanely sweet syrup. Frightfully, irresistibly good.
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