Here’s to a long life and a merry one, a quick death and an easy one, a pretty girl and an honest one, a cold pint–and another one!
In which David turns leftover corned beef he made into Irish-inspired lusciousness—a luscious mess, if you will.
An uber-tender roast and crisp-as-can-be roasted spuds that’re both proper and ridiculously untraditional.
Not every stack of meat slapped between some slices of bread qualifies as a proper supper. This one does.
There’s no scarcity of seductiveness in this Seattle-style redux of a classic cheeseburger. (The secret’s in the super melty cheese and the slathering of bacon jam.)
Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.
What defines the quintessential classic cheeseburger? It’s quite the personal experience. Yet we’ve got a foolproof technique.
Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.
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?
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