This shepherd’s pie recipe is a touch untraditional, relying on tender braised lamb shank rather than the typical ground lamb. Call us rebels.
Brisket gets a makeover of sorts when brined and turned into corned beef. It goes just as well with beer as it does cabbage.
A grilled mac and cheese sandwich? You better believe it. Here’s how to make it.
This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.
Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy.
We’re not saying broccoli rabe pizza is going to replace pepperoni. We’re merely suggesting it may, under certain circumstances, be an awesomely viable alternative.
Translation? A spectacularly satisfying and soupy stewy dish made with green chiles and chicken that takes just an hour (!) yet tastes authentic as heck.
This crazy satisfying, ridiculously cheap, pantry-minded supper consists of just pasta, cheese, oil, salt, pepper, and a nifty technique.
Peachy keen. That pretty much sums up how we feel toward this simple, skewer-y, summer salad of sorts. Just can’t get enough of it.
Made with lotsa garlic for flavor and potatoes for sustenance, this chicken with 40 cloves of garlic recipe rocks.
Whether you need a no-fail romantic dinner for two or an impressive dinner party for more, here’s how to pull it off.
Like Nashville Hot Chicken except that it’s baked rather than fried, this spicy roast chicken is doused with cayenne for a nice, mild, warm burn that you’re gonna love.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
This easy baked casserole is exactly what macaroni and cheese ought to be—cheesy, crumb-topped, indulgent goodness.
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