Chef Hugh Acheson has outdone himself with this simple autumn staple made in a slow cooker.
Rich, slightly sweet, and chewy in a good way, this stunner of a loaf is New York’s answer to France’s brioche.
Because fudge brownies just aren’t indulgent enough, we added an outrageously lovely swirl of caramel sauce. You’re welcome.
“Could not have been easier.” “Perfect.” “A one-pot wonder!” That’s what folks are saying about these super simple cakey brownies.
Tastes just like the terrific pollo a la brasa with the insane green sauce at the local Peruvian joint—minus the long wait in line.
We’ve tested a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search.
“The easiest panna cotta I have made.” “Absolutely delicious.” “Very dangerous.” That’s what folks are saying about this dessert.
The stealth ingredient in this masterfully melded barbecue sauce? Bourbon. One taste and you’ll understand why it’s so darn smooth.
“Really super easy.” “So good, I made it twice.” “Pure joy.” That’s what folks are saying about this homemade nut butter recipe.
“The flavors are out of this world and the crispness of the coating is spectacular.” That’s what folks are saying about this recipe.
Let’s be clear about one thing, shall we? This omelet, loaded with sour cream, goat cheese, and Gruyere, is not an omelet for ascetics.
Parmesan toast. Cheesy toast. Same thing. Just depends on the situation and the company you keep. No judgment passed here.
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