These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they’re super spicy?
Tartly sweet. Or sweetly tart. We can’t quite discern which best describes this simple, stunning sorbet. Not that it really matters.
This five-ingredient fix, a restaurant classic as well as a simple weeknight supper, will have you practicing your acceptance speech.
When blogger Luisa Weiss, aka The Wednesday Chef, thinks of home, there’s one recipe that comes to mind.
This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
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.
Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?
Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
Sometimes smoke gets in your eyes. Sometimes smoke gets in your martini glass. We must say, we much prefer the latter.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.
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