Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.
This good old-fashioned soup has a frugal heartiness once needed by day laborers, a satiating subtleness now appreciated by foodies.
Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.
When blogger Luisa Weiss, aka The Wednesday Chef, thinks of home, there’s one recipe that comes to mind.
Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.
This recipe turns out terrific barbacoa—you know, spiced shredded meat—of all sorts with barely any effort.
A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
This made-from-scratch soup requires barely more effort than heating up some Campbell’s, though the taste is worlds apart.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Some things are so simple as to seem almost plain—until you taste them. Hollandaise is one such perfectly simple staple.
Without further ado or feigned guilt, allow us to reacquaint you with a long-lost childhood friend.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
David divulges his fetish for puff porn, a habit that conveniently requires no confession with Father Fraga come Saturday afternoon.
Dubbed Company’s Comin’ Coconut Cake, this beauty will have you dreaming up excuses to invite guests for dinner—and dessert.
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….
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