You can probably do fancier, chef-ier things with shishitos than blister them in a hot skillet. But why when they’re so terrific like this?
This is, quite frankly, the loveliest hot and sour soup we can recall ever experiencing, with none of the usual gloppiness.
This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.
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.
Halloween candy still tempting, teasing, tormenting you? We divulge how to keep it outta your house—and off your hips.
The simplest and most summery dessert we know–complete with juice dribbling down your chin–just got even more spectacular.
What to bring to a backyard bash when all you want is mad crazy gratitude and an empty dish to take home.
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.
This sassy and simple sauce draws on just cranberries, orange, sugar, booze, and a blender. And no, it’s not a cocktail.
Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.
Everything about this flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.
Snap, crackle, pop goes this fried chicken, which relies on more than just flour and cayenne for its coating’s beguiling taste and texture.
Sara Foster’s barbecue rub, a cheeky mix of paprika, black pepper, salt, garlic, chili powder, and brown sugar, can be massaged into beef, pork, or chicken.
Vanilla ice cream is de rigueur for lazy summer days. This luscious lovely is adaptable, so it can be uber-rich or not. Either way, the vanilla shines through.
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