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.
David comes to understand that for some, corned beef hash is about far more than mere sustenance.
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.
Great gravy doesn’t just happen by chance. At least, not for us. Here’s how it does happen.
Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
Perfect. The best brine I’ve ever had. Oh. My. God. That’s what folks are saying about this simple weeknight supper solution.
You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
Let’s pretend, just for a moment, that we don’t mind stereotypes, shall we? Though this sammie can still make The Woman hungry.
You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”
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