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.)
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?
Behold, the pie that prompted Beth M. Howard’s parents’ marriage proposal. One taste and we understood why. We think you will, too.
Not a lot has changed since you last had this after-school classic. It’s still easy. It’s still quick. And it’s still gosh darned comforting as heck.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
A precursor to hash browns, pan boxty is shamelessly simple and flagrantly frugal. Can’t say as we’ve improved any on this Irish classic.
You may have had twice-baked potatoes before, but we bet they weren’t anything like this lovely little Irish-inflected spud.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail