Mmmm. Beef back ribs are massaged with a sweetly spicy rub and then slooooooowly cooked to tender terrificness. Yes, please.
Who knew Katharine Hepburn was as agile at baking as she was acting? These brownies make us think she missed her true calling.
Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.
A meaty beef brisket is slowly braised in a brew of red wine, tomatoes, onions, garlic, rosemary, thyme, and parsley. A perfect recipe for Passover.
Ever heard that little ditty, “Winner, winner, chicken dinner?” We like to think of it as “Winner, winner, chicken piccata dinner.”
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Serve this cheddar cornbread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
How do you take your hot chocolate? Thick or thin? David Leite and Renee Schettler are on opposite ends of the spectrum, but one recipe satisfies both.
The secret to this intensely flavored risotto? Chicken stock infused with the liquid used to rehydrate dried porcini mushrooms.
Thanks to an immodest amount of barbecue sauce, this turkey meatloaf turns out moist and lovely, not dry and crumbly.
This diminutive mac n cheese arrives in teensy dishes at hoity-toity Balthazar, though it creates no less a sensation when scooped straight from a big old baking dish unceremoniously plonked in the center of the kitchen table.
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