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.
Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. You’re welcome.
T. Susan Chang explains how she came to create this quick, subtly sweet loaf from a gourd of fairy tale proportions.
These beauties aren’t unlike classic sugar cookies in terms of ease and appeal. They’re just a little richer and a lot less expected.
Comfort finds us in unexpected ways. And thank goodness for that–or rather, thank goodness for this not-too-sweet, subtly apple-y quick bread.
With just four ingredients in the chutney and chops that practically cook themselves, this subtly sweet twosome makes an emphatic, easy supper statement.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Still, when you tire of that, there’s always this deeply satiating tactic.
These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.
Grab your appetite, your beer, and your napkins. This burger melds Cheddar, crisped onions, and a horseradish-spiked sauce to messy, if memorable, effect.
Fresh herbs, a squeeze of lemon, and a foolproof (and fun to say!) technique lend this grilled chicken its effusive Greek accent.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
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