Banal or bold? David and Renee are on opposite sides of the fence when it comes to the ubiquitous paprika. Where do you stand when it comes to this rusty red spice?
Octopus with paprika, AKA pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There’s a reason for that. See for yourself.
Migas is at its heart leftover bread mixed with pork—chorizo and pork belly—garlic, paprika, and drippings. A Spanish staple, they’re a perfect quick bite.
Simple, simple, simple. Salami, Manchego, and chewy, crusty country bread.
David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.
Simple syrup is sugar and water that have been simmered to dissolve the sugar. Drizzle it in drinks, ice tea, and lemonade for a grit-free drink.
“Best peach pie in the world!” That’s what folks are saying about this recipe. We’re not going to argue.
Meet the Queen of Tarts, with a throne of crushed cookies, a cloak of ever-so-slightly sweetened mascarpone, and a tiara of sliced strawberries.
When it’s half past when you’d wanted to eat and you’re too exhausted to think, turn to this kid-friendly, adult-approved fix.
David reminisces about his late friend Deborah Murphy, who brought so much love, joy, and good food to her annual July Fourth party.
Nothing slakes thirst, quells worries, and comes together with ease quite like Southern sweet tea.
Watermelon takes on a sweet heat when rubbed with a nubbin of ginger. Wowsers.
This Carolina ‘cue ‘wich draws on pork that’s quite literally falling apart tender, teased into tantalizingly tender shreds, and mopped with a vinegary sauce.
A touch of maple syrup infuses traditional coleslaw with a unique, unexpected sweetness. Try this slaw with pulled pork sandwiches, burgers, or barbecue.
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