Seafood gumbo loaded with shrimp, such as this classic Cajun recipe, screams for a cold beer and a lazy weekend afternoon dedicated to nothing but cooking.
Unequivocally and unspeakably better than those preservative-laden, shrink-wrapped cake imposters you grew up on. Swear.
This best oatmeal cookie recipe is like the baking version of those Choose Your Own Adventure books, which means your cookies end up exactly the way you like them.
This recipe for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to the stuff you buy in a box.
A Southern classic, this heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.
Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.
Sweet and tangy and fall-apart tender. That’s what we think of this braised brisket that makes us go weak in the knees.
For those of you who thought you couldn’t ever have a bowl of traditional matzo ball soup again, this recipe is for you.
This pane francese recipe turns out a northern Italian bread that’s crusty and chewy and all sorts of incredible. Looks like a baguette, tastes like a ciabatta.
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
Calling this crazy indulgent Monte Cristo a leftover ham sandwich is like saying Julia Child could cook pretty decent.
Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.
This bourbon cake is much like a pound cake given its decadent amount of butter and moist, tender, perfect crumb. But oh, baby, wait’ll you taste the bourbon glaze.
Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crispy, gosh darn perfect fried chicken.
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