This is definitely not the roast chicken of our childhood. And with all due respect, we couldn’t be happier about that.
Wouldn’t you rather dunk your biscotti in something sweetly boozy as opposed to strongly coffee-y? That’s what we thought.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Authentic German-style soft pretzels with a yeasty center and a dark, burnished crust punctuated with the crunch of coarse salt.
Much as we love lard, we gotta say, this all-butter pie crust has a special place in our hearts—and on our thighs.
Never again eat a stale-tasting, preservative-laden, ickily-sweet, foil-wrapped bar again. These little lovelies will change all that.
This old-fashioned pork roast is just like what your grandma would put on the table for Sunday night supper. No complaints here.
An unconventional approach to apple pie that happily involves rum and lotsa butter. We guarantee it’s as memorable as the classic.
You’ve not experienced the magic of leftovers ’til you’ve had these. Crisp outside. Molten inside. Delish through and through.
Whatever words we use to try to capture the essence of this Moroccan spice blend, they’re going to fail to do it justice. Best to experience it firsthand.
This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.
The stuff of urban legends, this recipe has been circulated via chain letters for decades. And hoo boy, can we understand why.
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