Grilling. Boiling. Microwaving. Roasting. Steaming. We’ve got the best ways to cook wieners right here, folks.
Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you’ll find on the streets of Paris.
On the spicier side. Not too sweet. With a nice tang. That’s what we think of these ribs. Seconds, please?
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.
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.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little.
What’s that you ask? When’s an appropriate time to serve pot stickers? We honestly can’t think of a time that’s not appropriate.
What to make next time you throw a have-folks-over-to-crowd-in-front-of-the-game-on-the-flat-screen party.
Going for a pigskin theme for your next have-folks-over-to-crowd-in-front-of-the-game-on-the-flat-screen party? You need this.
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
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