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.
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!
Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.
In which David turns leftover corned beef he made into Irish-inspired lusciousness—a luscious mess, if you will.
Michael Procopio’s midlife crisis prompts him to think creatively in terms of using empty cat food cans. Shame he doesn’t have cats.
An uber-tender roast and crisp-as-can-be roasted spuds that’re both proper and ridiculously untraditional.
If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one.
We believe in feeding kids real foods. But when you think about it, how much more real does it get than fish and bread crumbs?
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
There’s no scarcity of seductiveness in this Seattle-style redux of a classic cheeseburger. (The secret’s in the super melty cheese and the slathering of bacon jam.)
Okay, these cookies may not contain literally a thousand layers, but you gotta admit, the title made you count, yes?
What defines the quintessential classic cheeseburger? It’s quite the personal experience. Yet we’ve got a foolproof technique.
Not that making homemade chicken stock is difficult, but this slow cooker chicken stock? The easiest ever.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
This good old-fashioned soup has a frugal heartiness once needed by day laborers, a satiating subtleness now appreciated by foodies.
A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
Slightly tart and eminently easy, this tomatillo sauce makes ample to stash some in the fridge for later. Cook once, eat twice. Whew.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into homemade tomato soup & sigh.
Dubbed Company’s Comin’ Coconut Cake, this beauty will have you dreaming up excuses to invite guests for dinner—and dessert.
Think you know lasagne? As Giuliano Hazan explains, what you know may be sadly mistaken. His recipe will fix that.
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