With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.
Pork tenderloin + bacon = pork to the nth degree. Any objections? Yeah, we didn’t think so.
We found ourselves swooning to the simpleness and suppleness of this lovely little salmon salad.
This unexpected yet enticing melding of sweet and smoky makes for a sassy summer dessert you’ll be craving year round.
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Looking for an excuse to invite folks over? Here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips finish.
Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
What, pray tell, is a Mean Shandy, you ask? Think of a regular shandy with a spirited streak. There you have it.
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
Make no mistake, there are umpteen approaches to frying catfish. None is necessarily right or wrong. But this one is superlative.
If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so pretty in pink.
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