The porterhouse is a generous steak when it comes to flavor and size. Here it’s slathered in oil, topped with chopped garlic and herbs, and grilled.
Who knew Katharine Hepburn was as agile at baking as she was acting? These brownies make us think she missed her true calling.
This quick refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.
The official Spanish summer sipper. And, for those who don’t care for sodden, wimped-out fruit mush, a nifty little party trick at no extra charge.
True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.
Want proof that just four everyday ingredients can turn into something spectacular? Look no further.
Spicy. Sweet. Tangy. Irresistible. Even healthful. Just what we want in something that’s hot off the grill and destined for dinner.
Ben & Jerry, we love you and we always will. But we can make our own Super Fudge Chunk now, riddled with chunks of all sorts of super fudge-y ingredients.
Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.
An inventive riff on plain old greens, this inspired salad juxtaposes a sassy sherry vinaigrette with crisp green beans, tender cipollini, and—mmmm—bacon.
This indescribably must-have-more-of-this sauce boasts the complex sweetness of maple syrup and the smoky spice of chipotle peppers. Slather it at will.
The secret to these tender, moist, can’t-stop-at-one baby back ribs? Roast ‘em low and slow, slather ‘em with sauce, and, toss ‘em on the grill.
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