Corn dogs, that ubiquitous county fair food, played a crucial, almost divine role, in keeping David alive during a detour in Dallas. Recipe included.
Brisket gets a makeover of sorts when brined and turned into corned beef. It goes just as well with beer as it does cabbage.
A look at Italian cooking from the vantage of butchers and shopkeepers and home cooks in Rome, crazy grilled cheese creations, la comida Latina, and how to fix your worst food habits.
A grilled mac and cheese sandwich? You better believe it. Here’s how to make it.
This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.
This Mexican staple is easy as can be to make—and even easier to strew on practically anything you can think to eat.
Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy.
Not Portuguese? No worries. It won’t lessen your appreciation for the crackly crust cradling a ridiculously creamy custard.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.
Does the true beauty of this cake lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy-day ease? You tell us.
Make your own homemade peanut butter with ease thanks to a nifty, easy technique. Food processor required.
Made with lotsa garlic for flavor and potatoes for sustenance, this chicken with 40 cloves of garlic recipe rocks.
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
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