David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you’ll just have to read about it.
“Wow!” “Divine!” “Amazingly juicy and tender!” That’s what folks are saying about this recipe. Sorta makes you want to try it, eh?
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
Barely a recipe, this weeknight salvation is more like a simple blueprint for eating in season. Amen to that.
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
We’re bringing back fusion cuisine in style with this unabashedly American burger and its Spanish-inspired accoutrements.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
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