Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
This splurge of a chili recipe is made with ultra tender braised beef and is easy to make on the stovetop or in the slow cooker.
The perfect special occasion recipe—birthdays, dinner parties, Christmas—that comes already wrapped like the gift that it is.
“Outstanding!” “This is a sophisticated uptown chili.””This recipe is the bomb.” That’s what folks are saying about this recipe.
Remember back when “bone broth” was simply called “beef stock”? Oh, well. Still simple to make. Still spectacular to taste.
“OMG!” “Not too spicy, eat-it-from-the-pot tasty.” “We loved it!” That’s what folks are saying about this chili with its sweet heat.
This Spanish-minded meatballs recipe is from some French chefs who aspire to return the American meatball to a thing of glory.
A sorta spicy version of basic beef jerky that’s jazzed up with Sriracha sauce. Camping has never been so enticing.
The stealth ingredient in this masterfully melded barbecue sauce? Bourbon. One taste and you’ll understand why it’s so darn smooth.
This recipe yields ample dry rub, which is a good thing seeing as you’re going to want to slather it on everything you smoke or grill.
This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.
“This coffee rub is AMAZING!” “Best coffee rub EVER!!!” That’s what folks are saying about this coffee rub. Sorta makes you want to try it, huh?
Given its multitude of tastes, textures, and temperatures, this salad is certain to remind you there’s more to this cuisine than pad Thai.
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