We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!
As far as pickles are concerned, these are pretty instant in terms of gratification, pretty complex in terms of satisfaction.
Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.
Elegant. Classic. Magical in all ways. That’s what folks are saying about this little lovely. Cin cin, indeed.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
Regardless of whether you’re from Cincinnati or have ever experienced Cincinnati chili, you’ve gotta try this recipe. Trust us.
Okay. We have a confession. This baklava is not traditional. Not at all. But that doesn’t seem to be stopping it from disappearing.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
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