This festive Moroccan-style feast from Lynn Rossetto Kasper requires nothing more than a little patience and a lot of wet naps.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
These lip-tingling wings boast far, far fewer calories than what you’d get at the neighborhood bar. Not that anyone will notice….
Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet.
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.
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?!
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