There’s adobo and then there’s adobo. But let’s not get hung up on semantics. Not when these pork chops are waiting to be devoured.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Good. Then you’ve got the makings for the easiest enchiladas ever.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
If ever there was an unabashedly, unapologetically girlie burger, this is it. Still, we’ve seen guys polish them off without complaint.
No more excuses about how there’s a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
For something so unconventional, this combination of lamb burger, feta, arugula, cucumber, and lemon certainly tastes intuitive.
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
You’ve not “made it” until you’ve an eponymous cocktail all your own. Witness the Fatty Daddy, a sweetly surprising number that packs a punch, just like our own dear David.
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