We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
Great gravy doesn’t just happen by chance. At least, not for us. Here’s how it does happen.
Every Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here’s how the Leite family makes it.
Perhaps the easiest pie crust ever. Actually, we take that back. Definitely the easiest peasiest pie crust ever. No kneading. No rolling out. Really.
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
Brisket, short ribs, and chuck. When melded in just the right proportions, they turn out the most luxe made-from-scratch burger we’ve experienced.
A tumult of sensations, this cool, creamy, simple salad juxtaposes tastes and textures to fancy schmancy effect.
Chewy, gooey, and chocolatey, these crackly topped brownies are the perfect balance of cakey, fudgy, and pass-the-napkins messy.
We can certainly understand why street food has catapulted into trendiness, assuming it all tastes as soulful as these skewers.
Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
How to make head-turning, crowd-pleasing ribs? Simple. Smoke ’em low and slow according to this straightforward and boozy recipe.
There’s a lot to be said for a diner-style dish like this one, though we prefer it made at home, minus the too-high counter, the sticky laminated menu, and the surly service.
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