These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they’re super spicy?
Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
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.
Not that making homemade chicken stock is difficult, but this slow cooker chicken stock? The easiest ever.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
When blogger Luisa Weiss, aka The Wednesday Chef, thinks of home, there’s one recipe that comes to mind.
Slightly tart and eminently easy, this tomatillo sauce makes ample to stash some in the fridge for later. Cook once, eat twice. Whew.
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 each works to a faretheewell.
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