Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
Not that making homemade chicken stock is ever difficult, but this slow cooker chicken stock is the easiest ever.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
With barely any effort, you can turn out terrific taco-ready barbacoa—that’s uber tender shredded meat infused with a hint of heat.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
Dubbed Company’s Comin’ Coconut Cake, this beauty will have you dreaming up excuses to invite guests for dinner—and dessert.
This family Christmas tradition will land 120 pretty little pierogi in your lap…and on your countertop…and on your tabletop….
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
A little sugar, a splash of bitters, and a lotta booze—your grandma’s go-to drink. (Oh wait, was that just our family?!)
How fortunate that all it takes to bring some sweetness and loveliness into one’s life is sugar, cashews, and a little patience.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
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