A list of all the recipes Bette Fraser has tested.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?
Beautiful burger buns. Were ever three words joined in such harmonious sequence? Actually, let’s add buxom and buttery.
Bathed in buttermilk and spiced ever so slightly, this Cajun-style fried hen is memorably moist inside, superlatively crisp outside, and gosh darn perfect through and through.
Get out your go-go boots, halter tops, and cocktail umbrellas. The ’60s are back. In a big way. And they’re groovier than ever.
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.
Plump pork chops are pounded into satisfying submission before being breaded and gently sautéed to perfection.
Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you’d forgotten about it, here’s proof.
This unexpected yet enticing melding of sweet and smoky makes for a sassy summer dessert you’ll be craving year round.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
We swoon to short ribs prepared almost any way. But especially when braised with coffee and chiles. That is to say, this way.
These lovely latkes are crisp without, creamy within, and sweet throughout thanks to the dulcet tones of sweet potatoes and apples.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
Meat. Fire. Smoke. It’s been a holy trinity since man first put meat to heat—understandably so. Behold, the best BBQ beef brisket.
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