A stash of chili in the freezer is a simple trick that will rock your weeknight supper world. Imagine chili dogs as everyday indulgence!
If only we could go back in time to candidates who simply promised a chicken in every pot.
This glazed ham has got a sweet, spicy, salty thing going on that’s simultaneously simple and subtle and super impressive.
This shepherd’s pie recipe is a touch untraditional, relying on tender braised lamb shank rather than the typical ground lamb. Call us rebels.
Corn dogs, that ubiquitous county fair food, played a crucial, almost divine role, in keeping David alive during a detour in Dallas. Recipe included.
Brisket gets a makeover of sorts when brined and turned into corned beef. It goes just as well with beer as it does cabbage.
This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.
Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy.
Translation? A spectacularly satisfying and soupy stewy dish made with green chiles and chicken that takes just an hour (!) yet tastes authentic as heck.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
Made with lotsa garlic for flavor and potatoes for sustenance, this chicken with 40 cloves of garlic recipe rocks.
Like Nashville Hot Chicken except that it’s baked rather than fried, this spicy roast chicken is doused with cayenne for a nice, mild, warm burn that you’re gonna love.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
Most Southerners believe—correctly—that wings are the sweetest part of the hen. Amen to that.
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