This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you’ll find on the streets of Paris.
“Wow!” “Divine!” “Amazingly juicy and tender!” That’s what folks are saying about this recipe. Sorta makes you want to try it, eh?
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
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