Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than he’d have you believe.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
Here’s to a long life and a merry one, a quick death and an easy one, a pretty girl and an honest one, a cold pint–and another one!
What’s so special about these wings? You just sorta gotta experience them to understand.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
There’s lots to love about these crowd-pleasing twists. How they taste. And look. And, uh, do we need any other reason?
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
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?
This stealthily healthy mash delivers the color of fall foliage right to your table—and just may make you reconsider why you think you don’t like root vegetables.
Whether you’ve sad-looking plum tomatoes or stunning heirlooms, you won’t regret transforming them into this all-sins-forgiven tart.
Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.
Nope, this isn’t bulgogi, the classic Korean barbecue. But like its inspiration, this little number is salty, sweet, and oh so succulent.
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