These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
Tender braised dark meat, moist roasted white meat, and skin so crisp you could weep. The best of all parts of the bird, minus the traditional hand-wringing.
Hate Brussels sprouts? Well, hate them no more. Here shaved sprouts are tossed with thin slices of pecorino and prosciutto and dressed with lemon and oil.
Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
Take a close look at this sandwich and you’ll realize you’re just a few ingredients away from feeling like a kid again.
This pale Portuguese-inspired soup and salad makes up for in taste what it lacks in tradition.
A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.
Chinese five-spice powder adds sass to this chocolate chiffon cake. Oh, and the lappable drizzle of chocolate certainly doesn’t hurt.
This Southern staple amps up stone-ground grits with ample white Cheddar. We think we’ve found home in these cheese grits.
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