For those of you who thought you couldn’t ever have a bowl of traditional matzo ball soup again, this recipe is for you.
Rest assured, dear reader, this chocolate sandwich is a far cry from Wonder bread and Hershey’s. Ooooooooh soooooooo far.
This pane francese recipe turns out a northern Italian bread that’s crusty and chewy and all sorts of incredible. Looks like a baguette, tastes like a ciabatta.
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
Yes, you can make microwave popcorn on your own with just a brown paper bag. No artificial colors. No fake butter. No nasty preservatives. Bring on your next Netflix binge!
Using bacon drippings in place of butter makes these can’t-stop-at-just-one cookies both frugal and indulgent at the same time.
The chewiness of rice, the sweetness of pork, the easiness of a made-for-weeknight recipe, and the loveliness of Asian flavors such as ginger, scallion, and sesame.
“Best” is a pretty presumptuous assertion, yet these chewy but not gooey chocolate-y brownies from David Lebovitz merit it.
Most definitely not your grandma’s egg salad. It’s crammed full of gently caramelized onions and it’s sooo surprisingly lovely you won’t even miss the mayo. Swear.
Calling this crazy indulgent Monte Cristo a leftover ham sandwich is like saying Julia Child could cook pretty decent.
Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.
All the crunch and saltiness and satisfaction of your fave packaged potato chips. None of the icky preservatives, unhealthy fats, and other unconscionable additives.
This bourbon cake is much like a pound cake given its decadent amount of butter and moist, tender, perfect crumb. But oh, baby, wait’ll you taste the bourbon glaze.
Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crispy, gosh darn perfect fried chicken.
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