David surprises himself and all of us by trying something that’s actually healthful—quinoa. His response surprised us all even more.
Oysters. Friends. Champagne. And these shucking instructions. What more could you possibly need?
This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.
Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
Make no mistake, there are umpteen approaches to frying catfish. None is necessarily right or wrong. But this one is superlative.
Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
An impressive impromptu dinner that’s done in less than 30 minutes and a cinch to clean up. You’re welcome.
Super simple yet super stunning, this fancy-pants, pan-seared, soy-glazed sea bass with cucumber salsa will rock your world.
This crazily creative departure from convention jumbles together scallops, jicama, peanuts, and pork rinds to stunning effect.
A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
A soupy, tomatoey ceviche that draws on the presence of lime, orange, and peanut butter—that’s right, peanut butter.
We believe in feeding kids real foods. But when you think about it, how much more real does it get than fish and bread crumbs?
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