Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.
We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little.
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
When we say this intensely hued pasta is simply stunning, we mean it’s visually breathtaking. Also that it comes together so simply it stuns us.
What’s that you ask? When’s an appropriate time to serve pot stickers? We honestly can’t think of a time that’s not appropriate.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Regardless of whether you’re from Cincinnati or have ever experienced Cincinnati chili, you’ve gotta try this recipe. Trust us.
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail