Cinder-Basted Venison

Cider-Basted Venison

What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.

  • Quick Glance
  • 15 M
  • 40 M
  • 0
Gluten-Free Girl and the Chef

Podcast: Shauna James Ahern | Daniel Ahern

Shauna James Ahern, Gluten-Free Girl, and the chef, her husband Daniel Ahern, share their thoughts about loving and cooking in a gluten-free home.

Pumpkin Patch

Recipes from the Pumpkin Patch

The best pumpkin recipes have been gathered together in this all-in-one autumn collection for holiday eating and giving.

Maia, Azores

Portugal, Its Food, and Writing A Cookbook

Lynne Rossetto Kasper interviews me about the food of Portugal, my cookbook, and the Portuguese seasoning: massa de pimentão.

Tomahawk Beef Rib Chop

Tomahawk Chops with Sweet Potato Purée

A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.

  • Quick Glance
  • 10 M
  • 1 H, 30 M
  • 2
Amanda Hesser

Podcast: Amanda Hesser

In this podcast, David chats with food writer and cookbook author Amanda Hesser about her The Essential New York Times Cookbook.

The Essential New York Times Cookbook

Purple Plum Torte

Say hello to the most requested recipe of the New York Times. This plum torte by Marian Burros appeared in the food section a total of twelve times. Translation: a real winner.

  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • 26
Boeuf Bourguignon

Boeuf Bourguignon

A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.

  • Quick Glance
  • 25 M
  • 2 H
  • 9
The Essential New York Times Cookbook

David Eyre’s Pancake

Also called a Dutch baby, this pancake makes for a dramatic-looking breakfast and dessert. Baked in the oven, the pancake poufs up—toasty and high. Ahhh!

  • Quick Glance
  • 15 M
  • 35 M
  • 6
Shrimp and Grits Recipe

Smothered Shrimp, Andouille Sausage, and Grits

Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.

  • Quick Glance
  • 30 M
  • 30 M
  • 2
Apple and White Cheddar Scones

Apple and White Cheddar Scones

These sweetly savory scones are insurgents of sorts, playing loose and fancy-free with the flavor of a slab of Cheddar atop everyone’s favorite pie.

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • 8
Portuguese White Gazpacho with Crab Salad Recipe

Portuguese White Gazpacho with Crab

This pale Portuguese-inspired soup and salad makes up for in taste what it lacks in tradition.

  • Quick Glance
  • 30 M
  • 30 M
  • 4
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