A list of all the recipes Alexander Cowan has tested.
This panna cotta has the most luscious of textures. How to explain it? Hmmm. Sorta like swooping velvet over your tongue.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
Going for a pigskin theme for your next have-folks-over-to-crowd-in-front-of-the-game-on-the-flat-screen party? You need these.
Dust off that waffle iron. You’re going to want to give these crisped dimples and the ooey, gooey cheese they contain a whirl.
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
Know that little ditty about how some poor hungry soul’s meatballs were lost when somebody sneezed? It always makes us sad.
With its crisp, nubbly coating and moist, insanely tender meat, this is fried chicken perfection. Finger lickin’ good.
Not familiar with the term “crostata”? We have a hunch you’re going to like what it means, which is essentially “less fussy than pie.”
Super simple yet super stunning, this fancy-pants, pan-seared, soy-glazed sea bass with cucumber salsa will rock your world.
Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.
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