A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
What defines the quintessential classic cheeseburger? It’s quite the personal experience. Yet we’ve got a foolproof technique.
Tartly sweet. Or sweetly tart. We can’t quite discern which best describes this simple, stunning sorbet. Not that it really matters.
This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.
We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.
Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.
When blogger Luisa Weiss, aka The Wednesday Chef, thinks of home, there’s one recipe that comes to mind.
This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Without further ado or feigned guilt, allow us to reacquaint you with a long-lost childhood friend.
Sometimes smoke gets in your eyes. Sometimes smoke gets in your martini glass. We must say, we much prefer the latter.
A little sugar, a splash of bitters, and a lotta booze—your grandma’s go-to drink. (Oh wait, was that just our family?!)
A boozy, much-ballyhooed cocktail of absinthe, brandy, bitters, and sugar that you can mix a blissfully short stumble from your couch.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
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