Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?
Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.
David tells the tale of the two drama-ridden dressings he grew up with at his family’s Portuguese Thanksgiving table.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
Perfect. The best brine I’ve ever had. Oh. My. God. That’s what folks are saying about this simple weeknight supper solution.
You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
It’s truly a shame that the sauce calls for only half a cup of Guinness. What, oh what, to do with the rest of that bottle of stout?
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
Nope, this isn’t bulgogi, the classic Korean barbecue. But like its inspiration, this little number is salty, sweet, and oh so succulent.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail