A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
Stephanie Lucianovic tells how the grande dame of French cuisine knocked her up…via a recipe she’s dubbed “fertility flank steak.”
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
For something so unconventional, this combination of lamb burger, feta, arugula, cucumber, and lemon certainly tastes intuitive.
You’ve not “made it” until you’ve an eponymous cocktail all your own. Witness the Fatty Daddy, a sweetly surprising number that packs a punch, just like our own dear David.
The sweetly sour exuberance of this salad gives us a shivery chill that we crave nonstop—even in the dead of winter.
This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that’s sigh-inducingly cold.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
This good old-fashioned soup has a frugal heartiness once needed by day laborers, a satiating subtleness now appreciated by foodies.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
Great gravy doesn’t just happen by chance. At least, not for us. Here’s how it does happen.
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