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.
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
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?
It’s truly a shame that the pan sauce calls for just a half cup of Guinness. What, oh what, to do with the rest of that bottle of stout?!
Nope, this isn’t bulgogi, the classic Korean barbecue. But like its inspiration, this little number is salty, sweet, and oh so succulent.
Brisket, short ribs, and chuck. When melded in just the right proportions, they turn out the most luxe made-from-scratch burger we’ve experienced.
The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties. Okay. A lot of liberties.
Cookbook author Lisa Fain divulges a culinary legacy, one which she inherited from her father, who acquired it from his mother, who in turn learned it from her mother.
So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.
With apologies to the politically correct, the froufrou, girlie-girl semblance of this recipe is just a guise. Trust us. It’s an unadulterated, manly man’s chili.
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