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.
Crisp-skinned. Succulent. Simple. If that’s what you seek in a roast chicken, 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 is not catching the house on fire.
This duck is so imbued with the fragrance of lychee, black tea, star anise, cardamom, and cinnamon, among other spices, there’s 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.
With just four ingredients in the chutney and chops that practically cook themselves, this subtly sweet twosome makes an emphatic, if easy, supper statement.
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.
Enchiladas that are not for the eminently indecisive, these offer you options galore–chicken, black bean, or some of each–tucked in a tortilla and smothered in sauce.
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