Everything about this flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
Snap, crackle, pop goes this fried chicken, which relies on more than just flour and cayenne for its coating’s beguiling taste and texture.
The name of this sweet and sturdy pie crust in French means “so much better than your silly American pastry dough.”
An inspired take on a classic, this simple, sassy granola recipe is yours to follow to the letter or tweak to your (or your most picky family member’s) content.
A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.
Imagine, if you can, a technique that imbues salmon with a touch of smoke yet ensures your pricey catch doesn’t slip through the grate. You’re welcome.
A sprightly seasonal classic, this variant on a Pimm’s Cup is a wham bam grand slam of booze, orange, lemon, cucumber, mint, and lemon-lime soda.
Sweet and simple. Nothing but cabbage, cider vinegar, sugar, mayo, a little onion, salt, and oil. Just like you’d find at a BBQ shack.
An old-fashioned cocktail that takes its namesake tinge of pink—albeit a manly man’s shade of pink—from a splash of bitters. A cure-all of sorts. Elizabeth Stewart explains.
Fresh from the farmers market, spring greens boast a flavor the likes of which you just can’t find shrink-wrapped in plastic.
A porterhouse of Flintstone-ian proportions can be awesome to behold, tricky to cook. Your Fred or Barney may never admit he needs a little advice, but here it is anyways.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, oniony goodness. Accept accolades. See how easy that was?
An unexpected vinaigrette of sorts with a distinctly Asian-inspired vibe that takes its smooth, smooth heat from ginger and chile. But don’t try this on salads.
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