This understated hen owes its curious lure to a simple, subtle blend of butter and unexpected spice. Appallingly easy and enthrallingly enticing.
Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.
Saucier and sassier than most, the chili you’ll find in Cincinnati comes plopped atop a pile of spaghetti and smothered with all sorts of goodness.
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.
Crisp-skinned. Succulent. Simple. If that’s what you seek in a roast chicken, your search stops with this ooh-and-aah-inducing technique.
A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.
A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people–not to mention make phenomenal sandwiches the day after.
Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!
Tuscan through and through, this classic first course snazzes up chicken livers with capers, butter, onion, anchovies, and a splash of that other Tuscan tradition.
Like a chorus line of Rockettes, these slices of brisket lean on one another in perfect symmetry here. Nach Waxman explains how to accomplish the same.
Crisp, burnished skin and moist, impossibly tender meat can be yours. The only trick is not catching the house on fire.
Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck’s got no room left for the quack.
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