For this grilled bratwurst recipe, all you need are sausage and a grill. Add some onions and peppers into the mix, and you’ve got an easy bratwurst dinner.
A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.
Sliced zucchini are tossed in a skillet until tender and then left to meld with ricotta, herbs, a dribble of olive oil, and a squeeze of lemon juice. Sigh.
Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.
These wee rosemary and olive loaves make a swell conversation starter on a holiday table or a covetable—and edible—gift.
What’s that? You don’t know what a Delmonico steak is? It’s essentially just another name for essentially a rib-eye. But you better try it, just to be sure.
Sometimes the trickiest thing about a recipe is not doing anything—except, that is, exhibiting patience.
Espresso and Frangelico flavor these creamy white chocolate truffles.
Whisper thin shaved fennel lends a delicate anise flavor to this simple yet sophisticated salad.
Sup rather than sip your green tea with these slippery, slurpery udon noodles that are simmered to tenderness and garnished as you please.
Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.
Crisp-skinned and sinfully succulent, a grilled whole chicken is the surprise way to go for summer entertaining. You’ll be the talk of your ‘hood.
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