You haven’t had chocolate ice cream until you’ve had chocolate ice cream infused with two different types of dark chocolate. Talk about twice as nice.
A jumble of tastes and textures and temperatures, this towering number will jolt you to your senses in a manner that only classic Vietnamese cuisine can muster.
And by “giant,” we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.
Tastes just like what they slide in front of you at trattorias in Italy, with someone’s nonna in back rolling out sheets of fresh pasta, upper arms jiggling.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.
Though this cool, creamy, don’t-turn-on-the-stove soup is hardly penance, it certainly makes amends for all those burgers and brats. Summer detox, anyone?
Consummate sidekicks for fried chicken—both classic and unconventional—to keep everyone at the table happy. We promise.
A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.
Looking for the best fried chicken for the Fourth? Look no further. We got ’em all: Cajun, Northern, Asian, and Southern recipes.
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.
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.
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