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.
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.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
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.
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
Entertaining is a cinch when you have really easy and reliable recipes, like this one, at the ready. Go on, call some friends.
Yup. You can make your own chunks of porcine indulgence with nothing more than thickly sliced bacon and a sturdy skillet.
There’s adobo and then there’s adobo. But let’s not get hung up on semantics. Not when these pork chops are waiting to be devoured.
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