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.
Writer and cookbook author Mai Pham reminiscences about her childhood in Vietnam and one of its beloved comfort foods, pho, or beef noodle soup.
Beer cheese soup is popular in the midwest. Amber beer and cheddar cheese flavor the soup and give it body. Use a quality beer and freshly grated cheese.
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
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