Dessert and dinner wrapped into one, this clever little recipe from Dorie Greenspan crumbles spice cookies into creme fraiche and cloaks chicken in it. Sugar and spice and everything nice.
A decidedly Umbrian dish in which pork sausages and plump grapes are coaxed to tender goodness and jammy sweetness, respectively. You’re welcome.
Tender dark meat, moist white meat, and skin so crisp you could weep. David Tanis brings you the best of all parts of the bird, minus the traditional hand-wringing.
For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.
What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.
A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.
A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.
Don’t you love a dish that can be tossed together at the last second yet tastes like someone’s Italian grandmother slaved over it for hours? Us, too.
No more standing idly by as those chops you tossed on the grill dry out into leathery toughness. Nope. Not with this trick.
No funnily named fillers. No mystery meat. Just chicken and cornflakes and little tykes clamoring for more.
Mmmm. Beef back ribs are massaged with a sweetly spicy rub and then slooooooowly cooked to tender terrificness. Yes, please.
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