Going for a pigskin theme for your next have-folks-over-to-crowd-in-front-of-the-game-on-the-flat-screen party? You need these.
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 need to try this recipe. Seriously.
Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
Easy. Quick. Amazing. Wonderful. Warm satisfaction. Won the make-it-again award. That’s what folks are saying about this soup.
Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle, that is.
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
As a digestive, or after-dinner drink, limoncello is an Italian classic. How do you say “hiccup” in Italian?
Some would say Paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
David practices proper Southern gentility by whipping up batch after batch of that good old-fashioned party must, pimento cheese.
A better way to start your day. Uh, we mean, end your day. That’s what we meant. Yes. End it. Ahem.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
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