Okay, breadbaking virgins, here’s the loaf for you. Nothing fancy, just flour, water, yeast, and salt.
This classic Italian spaghetti all’aglio e olio is going to rock your world with its understated simplicity and undeniable frugality.
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
A staple in the eastern Mediterranean, these little pastries put equal emphasis on pastry and cheese to divine effect.
Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
Grilling. Boiling. Microwaving. Roasting. Steaming. We’ve got the best ways to cook wieners right here, folks.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
There are those people who feel a frozen margarita is a lesser margarita. We are not those people.
David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you’ll just have to read about it.
This brash and boozy sorbet is just what we crave come summer, sorta like the sorbet equivalent of an after-dinner mint. Opa!
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