Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
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.
This family Christmas tradition will land 120 pretty little pierogi in your lap…and on your countertop…and on your tabletop….
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
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 swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….
You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”
Remember those wee rounds of shrink-wrapped smoked cheese from holidays past? Now banish them forever.
Words sort of escape us when we attempt to describe just how simple, stunning, and scrumptious we find this dish. Just…wow.
Dude food with demolish-the-entire-panful-while-standing-at-the-counter allure. Gentlemen, grab some napkins.
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