A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
There’s a lot to be said for a diner-style dish like this one, though we prefer ours minus the too-high counter, the sticky laminated menu, and the surly service.
Dude food with demolish-the-entire-panful-while-standing-at-the-counter allure. Gentlemen, grab some napkins.
This weeknight friendly, company worthy, simple but not simpleminded, subtle but not insipid pasta concoction has us swooning.
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good baked thing we’ve had in recent memory.
This tart wooed and wowed us with its sophistication, simplicity, and sturdiness. And unlike that other round eggy thing in a crust, this certainly won’t call into question anyone’s manhood.
So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
Rye whiskey, vermouth, Grand Marnier, and bitters all work the devil’s magic in this all-but-forgotten formula for a cocktail classic.
What exactly is a snow cookie? It’s a delicate, melt-in-your-mouth moment of loveliness, and it’s as easy to roll and bake and decorate as it is to admire–and devour.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
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.
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