Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
This isn’t your typical sweetly gloppy barbecue sauce to squirt onto burgers or dogs. This is thinner and tangier than most and it’s something sorta special.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
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.
Boozy bananas are lavished with brown sugar, butter, brandy, and coconut cream in this outrageous riff on a Southern classic.
When you want just a taste of seduction and intrigue, rather than the full hangover, try this little number.
David divulges his fetish for puff porn, a habit that conveniently requires no confession with Father Fraga come Saturday afternoon.
Sometimes smoke gets in your eyes. Sometimes smoke gets in your martini glass. We must say, we much prefer the latter.
Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
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