This Southern staple amps up stone-ground grits with ample white Cheddar. We think we’ve found home in these cheese grits.
This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.
Love food is food you cook for the one you love. Not just lobster and Champagne. The day-to-day stuff, too. As David finds, after 17 years with The One, they’ve still got it.
A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
Don’t you love a dish that can be tossed together at the last second yet tastes like someone’s Italian grandmother slaved over it for hours? Us, too.
The best recipes of the past few months are, not surprising, dessert recipes. Our readers love cakes, pies, cupcakes, cookies, oh, and shrimp and grits.
Singing your grocery list may sound odd, but as David found out, paper lists get lost but a musical ditty lives forever and ever and ever.
Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi is the robust bursts of candied ginger.
Don’t care for broccoli? Just toss it on the grill. It’ll take on a beguilingly earthy, smoky quality that’s actually quite hard to resist.
This classy little number shamelessly flaunts its herbal notes, making it as suave and cosmopolitan as far more complicated, not to mention classic, cocktails.
Virginia Willis, author of the IACP-nominated cookbook Bon Appétit, Y’All, sits down with David for a chat about family, food, and fun.
As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We’ll break bread to that.
A mango banana salsa recipe? It may sound odd, but with its mix of fruit, chiles, and onions, it’s sublime with fish tacos, chicken, even tortilla chips.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail