This supple, falling-apart tender pork roast may require a lot of time in the oven, but barely any time at all from the cook.
A blur of sweet, smoky, creamy goodness, this tartine of sourdough, a schmear of blue cheese, and a dribble of honey makes basic bruschetta seem humdrum.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh.
Slather this irresistible butter over steak, fish, or poultry for some lovely lemony-herby lusciousness in just seconds. C’mon. You know you want some.
A celebratory Christmas tree-infused cocktail? Give us one good reason not to knock back this pine-y potable.
Dessert for breakfast. That’s the best we can do to convey–in words as opposed to moans, anyways–what this maple-candied bacon recipe means to us.
Dessert and dinner wrapped into one, this clever little recipe from Dorie Greenspan crumbles spice cookies into creme fraiche and cloaks chicken in it. Sugar and spice and everything nice.
A decidedly Umbrian dish in which pork sausages and plump grapes are coaxed to tender goodness and jammy sweetness, respectively. You’re welcome.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
David’s sautéed onions, chestnuts, and bacon recipe is an ideal Thanksgiving side dish. It’s salty, sweet, and caramel-y. Who can resist that?
This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.
A baseball classic. Although our take on classic caramel corn is somewhat more delicate and buttery than the stale sort found at the ball park–and won’t last longer than an inning.
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