Ah, summer. Ah, cobbler. Those two sentiments are sort of one in the same, don’t you agree, seeing as each is easy, effortless, and always enticing?
How do we love the sweetly spicy heat of this chipotle chili? Let us count the ways. Smothered in Cheddar cheese and sour cream. Ladled over burgers. Loaded on potato skins…
This pie pastry is as easy to make as, well, pie. It’s flaky and rich but is simple and plain enough to let any filling shine.
True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.
Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.
The secret to these tender, moist, can’t-stop-at-one baby back ribs? Roast ‘em low and slow, slather ‘em with sauce, and, toss ‘em on the grill.
Pasta made by hand according to tradition is unspeakably more supple and gratifying than store-bought. It’s also way more vibrant.
Serve this cheddar cornbread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
This roast turkey recipe, basted with butter that’s infused with paprika and fennel, is unlike any you’ve ever had before.
This Turkish recipe combines softly sauteed onions and carrots with a garlic-yogurt sauce. Serve chilled or at room temperature.
The operative word here is simple. Or is it crackly? Or maybe crisp-skinned? Or even sigh-inducingly tender? You tell us.
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