A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.
Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.
Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crispy, gosh darn perfect fried chicken.
Who first thought to smother a hot dog with chili and strew it with cheese and cram it into one’s face? We’re talking hero status.
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.
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