Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
A simple, step-by-step recipe for the classic French crêpe that can be mastered by anyone. Yes, anyone. Even you.
This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that’s sigh-inducingly cold.
Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.
A little sugar, a splash of bitters, and a lotta booze—your grandma’s go-to drink. (Oh wait, was that just our family?!)
One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
This ridiculously juicy, superlatively sweet stack will have you hankering for a Bambi burger long after deer season ends.
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
Think you don’t need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail