Yeah, yeah, we know. You don’t need a recipe for mashed Yukon Golds, butter, milk, and salt. Or so you think. Try this and get back to us.
Essentially just chicken coaxed to tenderness in beer, this beer braised chicken with root vegetables is simple to make, complex in taste.
Rest assured, the spirits summoned for this ghostly gin and tonic gelatin hail from a bottle, not the supernatural. Whew.
In serious need of comfort food? Time to change into your baggiest sweatpants—the ones with the no-longer-elastic waistband.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?
Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? Actually, let’s add buxom and buttery.
Cold-brewed iced tea as you’ve never quite experienced it before. So lovely we’ve taken to making them year-round.
Comfort finds us in unexpected ways. And thank goodness for that—or rather, thank goodness for this not-too-sweet, subtly apple-y quick bread.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.
Roasted potatoes on the grill magically means you can indulge your craving for roasted potatoes during sweltering summer without heating up the entire kitchen. You’re welcome.
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.
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