Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?
There’s lots to love about these crowd-pleasing twists. How they taste. And look. And, uh, do we need any other reason?
Fancy schmancy mac and cheese canapés? Why not? Plop these lovelies on a silver platter or into a waiting lunch box.
We’re not certain which we find more incredulous, the sheer genius behind these bacon fat gingersnaps or the flavor of said genius.
David tells the tale of the two drama-ridden dressings he grew up with at his family’s Portuguese Thanksgiving table.
If you’ve yet to heat butter ’till it turns nutty brown then dribble it over any and every thing, you’ve yet to live. Here, let us show you how.
It doesn’t get much simpler than this make-ahead relish. Just simmer cranberries, sugar, and orange until you hear a “Pop!” and then plop it in the fridge.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
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.
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