Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
Not that making homemade chicken stock is ever difficult, but this slow cooker chicken stock is the easiest ever.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
With barely any effort, you can turn out terrific taco-ready barbacoa—that’s uber tender shredded meat infused with a hint of heat.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
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?
Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.
David tells the tale of the two drama-ridden dressings he grew up with at his family’s Portuguese Thanksgiving table.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
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