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!
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Knee-wobblingly golden on the outside. Lusciously wobbly inside. Gordon Ramsay would be so proud.
If ever a drink symbolized an era, the bright pink, citric Cosmopolitan screams the 1990s. Ah, the good old days.
As far as pickles are concerned, these are pretty instant in terms of gratification, pretty complex in terms of satisfaction.
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