If only we could go back in time to candidates who simply promised a chicken in every pot.
When subjected to gentle heat, radishes’ vibrant fire engine red fades to the palest shade of pink and their peppery rawness gives way to a complex nuttiness.
This glazed ham has got a sweet, spicy, salty thing going on that’s simultaneously simple and subtle and super impressive.
Ah, ambrosia. Brings back memories, don’t it? Here’s a version that will make you forget all about the ambrosia of your childhood.
This flor de Jerez recipe is tart and complex and only slightly intoxicating. Just the qualities we seek in a cocktail we’d love to sip forever.
Not all pimento cheese recipes are created equal. This one, with a touch of barbecue, definitely has an unfair advantage.
A classic Italian vegetable soup that just happens to be loaded with so-called super foods such as kale. Seems nonna’s known what’s best all along.
Similar to flan in its delicate texture, this classic creme caramel is as simple as it is sophisticated. You’d expect nothing less from the French, yes?
This shepherd’s pie recipe is a touch untraditional, relying on tender braised lamb shank rather than the typical ground lamb. Call us rebels.
Corn dogs, that ubiquitous county fair food, played a crucial, almost divine role, in keeping David alive during a detour in Dallas. Recipe included.
Brisket gets a makeover of sorts when brined and turned into corned beef. It goes just as well with beer as it does cabbage.
A grilled mac and cheese sandwich? You better believe it. Here’s how to make it.
This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.
This Mexican staple is easy as can be to make—and even easier to strew on practically anything you can think to eat.
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