These braised short ribs from Mario Batali’s restaurant Babbo are one of David’s favorite things. One taste and you’ll understand why.
New potatoes are fried along with vegetables to make this potato hash. On top are poached egg and salsa fresca. With all these potatoes and eggs, the dish is perfect for weekend breakfasts.
Beer, not cider, is the stealth ingredient in these rings of apple-y goodness. The malty hoppiness deepens the fritter’s flavor, the carbonation ensures an ethereally airy texture. Nifty, eh?
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.
Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.
Call ‘em what you will. Hello Dolly bars. Seven layer bars. Magic bars. But we think of them as dream bars. Sweet dream bars.
This is the real deal: a proper, old-fashioned roast turkey. Relying on water-soaked cheesecloth gives the bird crisp skin and moist, juicy meat.
What are jammers? They’re biscuits with jam spilling from their centers. The biscuits cradle the jam, so there’s jam and biscuit in every bite.
Eggs in purgatory–or eggs simmered in tomato sauce–is a simple breakfast or supper. Serve the purgatory eggs over toasted bread rubbed with garlic.
This spaghetti with red wine is made more like risotto than typical pasta. The cooked spaghetti is tossed in oil in the skillet while red wine is slowly added.
For this New England clam chowder, steamer clams, rather than chowder clams, are used. The broth is creamy and rich. Make the chowder a day ahead. Easy.
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