This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
Sangria, dressed in white, with the help of Riesling, honey, sharp ginger liqueur, sweet Meyer lemon juice, and fall fruits.
Yeah, yeah, we know. You don’t need a recipe for Yukon golds, butter, milk, and salt. Or so you think. Try this and get back to us.
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
Ridiculously smooth and earthy and complex. That’s what we think of this sauce. But don’t take our word. Tasting is believing.
This little make-ahead number is easy as can be, requires no coveted stove-top space before the big meal, and tastes, well, wow.
With its crisp, nubbly coating and moist, insanely tender meat, this is fried chicken perfection. Finger lickin’ good.
We swoon to short ribs prepared almost any way. But especially when braised with coffee and chiles That is to say, this way.
Entertaining just got a heck of a lot easier since we gave the nod to serving grilled cheese—this grilled cheese—to guests.
Entertaining is a cinch when you have really easy and reliable recipes, like this one, at the ready. Go on, call some friends.
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