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.
Pasta made by hand according to tradition is unspeakably more supple, lovely, and gratifying than store-bought pasta.
The devil’s in the details when it comes to this longstanding crowd pleaser. This recipe’s got them all covered, and then some. Um, pass the eggs, please.
This is, inarguably, the perfect egg fried up, boasting a white that’s neither chewy nor gooey and a yolk that’s justifiably jiggly. We dare you to disagree.
The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.
Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
These gnocchi, soft pillows of potato love, are light and packed with flavor. Serve the gnocchi with browned butter or a tomato sauce. Gnocchi freeze well.
This is the real deal: a proper, old-fashioned roast turkey. Relying on water-soaked cheesecloth gives the bird crisp skin and moist, juicy meat.
We’re bewitched, thanks to this aged dough–yes, aged dough–that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate. All you need is patience. And this recipe.
Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This recipe may change that.
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