A list of all the recipes Gail Rueckl has tested.
Baked chicken wings? As in, chicken wings without the butter, deep-frying, or grease-splattered stovetop? Count us in.
Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.
We believe you’ve been looking for a lovely, elegant, knock-their-socks-off dish like this that just happens to be vegetarian, yes?
And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.
Pork tenderloin + bacon = pork to the nth degree. Any objections? Yeah, we didn’t think so.
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
“Wow!” “Divine!” “Amazingly juicy and tender!” That’s what folks are saying about this recipe. Sorta makes you want to try it, eh?
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
Elegant. Classic. Magical in all ways. That’s what folks are saying about this little lovely. Cin cin, indeed.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
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