A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
Without further ado or feigned guilt, allow us to reacquaint you with a long-lost childhood friend.
David divulges his fetish for puff porn, a habit that conveniently requires no confession with Father Fraga come Saturday afternoon.
Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.
This family Christmas tradition will land 120 pretty little pierogi in your lap…and on your countertop…and on your tabletop….
Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
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.
How fortunate that all it takes to bring some sweetness and loveliness into one’s life is sugar, cashews, and a little patience.
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.
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