Forget, for a moment, how lovely a turkey imbued with smoke would be and think how lovely an empty oven on Thanksgiving would be.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
We swoon to short ribs prepared almost any way. But especially when braised with coffee and chiles That is to say, this way.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again.
An impressive impromptu dinner that’s done in less than 30 minutes and a cinch to clean up. You’re welcome.
There’s a week or two midsummer when blueberries and tomatoes hit their peak. That’s the time to make this salad. Ready? Go!
If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.
An uber-tender roast and crisp-as-can-be roasted spuds that’re both proper and ridiculously untraditional.
It’s truly a shame that the sauce calls for only half a cup of Guinness. What, oh what, to do with the rest of that bottle of stout?
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.
Get your pig on with chunks of crisp-edged, knee-wobblingly tender lusciousness. Sorta screams for some soft tortillas and cerveza.
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