Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
Infinitely more complex than the toddy of yore, this little number owes its lure to apple-y cider spiked with a hint of star anise and quite an indecent glug of bourbon.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. Its name is French for “caramely apple goodness atop a buttery crust.”
Jambalaya just doesn’t get any more authentic than this deeply flavored, deeply revered rendition from Cajun country.
That froufrou blender drink dolloped with whipped cream? Imposter. This is what you really want. Rum, lime juice, and just a touch of something sweet.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Still, when you tire of that, there’s always this deeply satiating tactic.
Relax. We’re not suggesting you grill song birds. This recipe calls for a different type of dove. You’ll change your tune when you taste it. Trust us.
Shrimp and longnecks. There’s little else a summer shindig requires, except perhaps these eminently easy dips.
Part hush puppy, part fritter, and lovely through and through, these little blobs of cornmeal batter and summer squash blossom like sunflowers as they fry.
You haven’t had chocolate ice cream until you’ve had chocolate ice cream infused with two different types of dark chocolate. Talk about twice as nice.
This sophisticated chocolate fix draws on just two ingredients, comes together in minutes, and is satiating beyond belief.
Lovely. That’s all we can think to say of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled.
Fear not. This Bugs Bunny rabbit confit is so delicious, so falling-off-the-bone tender, you’ll not think once of the cartoon. Promise.
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