This blueprint for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to what you buy in a box.
Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
You’ve not “made it” until you’ve an eponymous cocktail all your own. Witness the Fatty Daddy, a sweetly surprising number that packs a punch, just like our own dear David.
These boozy bananas, lavished with brown sugar, butter, brandy, and coconut cream, are a Southern classic. Understandably so.
Here’s to a long life and a merry one, a quick death and an easy one, a pretty girl and an honest one, a cold pint–and another one!
Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.
In which David turns leftover corned beef he made into Irish-inspired lusciousness—a luscious mess, if you will.
An innocuously sweet, innocent little after-dinner libation that’s sorta got a suave sophisticate thing going on. Consider it a liquid lullaby.
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
The sour tang of this oft-replicated, rarely true-to-tradition Thai soup is an exquisitely authentic rendering. Pucker up!
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart little lovely.
Brava for bravas! Seriously, is there anything better than spiced potatoes, crisped ham, and a fried egg jumbled together?
The toastiness of porter + the sweetness of root vegetables + the spiciness of mustard = our type of braise.
Michael Procopio’s midlife crisis prompts him to think creatively in terms of using empty cat food cans. Shame he doesn’t have cats.
An uber-tender roast and crisp-as-can-be roasted spuds that’re both proper and ridiculously untraditional.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
Not every stack of meat slapped between some slices of bread qualifies as a proper supper. This one does.
When you want just a taste of seduction and intrigue, rather than the full hangover, try this little number.
If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one.
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