Tender dark meat, moist white meat, and skin so crisp you could weep. David Tanis brings you the best of all parts of the bird, minus the traditional hand-wringing.
What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
Imagine white beans slowly braised in olive oil spiked with garlic, rosemary, thyme, and Parmesan. Was healthful ever so tempting?
A baseball classic. Although our take on classic caramel corn is somewhat more delicate and buttery than the stale sort found at the ball park–and won’t last longer than an inning.
A rib eye of Flintstonian proportions deserves a side that can stand up to its mammoth beefiness. Sweet potatoes puréed with butter galore do quite nicely.
Take a close look at this sandwich and you’ll realize you’re just a few ingredients away from feeling like a kid again.
No more standing idly by as those chops you tossed on the grill dry out into leathery toughness. Nope. Not with this trick.
Nutty, hearty, and ever so slightly sweet waffles that do as much for your happiness as they do for your health.
These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. See what we mean?
A British take on potato salad that’s both simple and sublime, this summery staple draws on the tart richness of creme fraiche and the pucker of lemon.
“Best peach pie in the world!” That’s what folks are saying about this recipe. We’re not going to argue.
Nothing slakes thirst, quells worries, and comes together with ease quite like Southern sweet tea.
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