Brava for bravas! Seriously, is there anything better than spiced potatoes, crisped ham, and a fried egg jumbled together?
Yup. We went there. You know, to that homemade Cheez-It place. Go ahead. Admit it. You’re awfully glad that we did.
These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
This recipe turns out terrific barbacoa—you know, spiced shredded meat—of all sorts with barely any effort.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Sometimes smoke gets in your eyes. Sometimes smoke gets in your martini glass. We must say, we much prefer the latter.
A boozy, much-ballyhooed cocktail of absinthe, brandy, bitters, and sugar that you can mix a blissfully short stumble from your couch.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—nor for the slight of tolerance.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.
Nope, this isn’t bulgogi, the classic Korean barbecue. But like its inspiration, this little number is salty, sweet, and oh so succulent.
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