We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!
A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?
We think you’ll come to understand our giddiness about this effervescent elixir the second you take a sip.
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
When we say this intensely hued pasta is simply stunning, we mean it’s visually breathtaking. Also that it comes together so simply it stuns us.
Not too sweet. Not too sour. Just right. That’s what we think of this apple-y little cocktail concoction. But don’t take our word for it.
Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.
We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.
A cake that’s as rife with uber-ripe plums as it is Italian heritage. You’re gonna love the gritty-in-a-good-way texture and buttery taste.
Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.
A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
How poetic that a recipe whose ingredients scream out for Thanksgiving would, in and of itself, be reason to give thanks.
These curiously named, easy peasy, shamelessly simple hybrid hussies may make you swear off roll-out biscuits for good.
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