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.
Succulent. Crisp-skinned. Simple. If that’s what you seek in a roast hen, 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? 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.
What we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here, one of our fuss-free favorites.
The trickiest part of this recipe? Not drifting into a reverie at the mere thought of these subtly sweet chops.
Only subtly spicy, these pork chops take on an air of intrigue with their warming and evocative aroma and taste. Certain to spark conversation, if not seconds.
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