A grilled mac and cheese sandwich? You better believe it. Here’s how to make it.
This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.
Drowning gelato in espresso has got to be the most spectacular sort of tragedy ever to take place at the dinner table. Here’s how to add a little drama to your dessert.
Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy.
Not Portuguese? No worries. It won’t lessen your appreciation for the crackly crust cradling a ridiculously creamy custard.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Translation? A spectacularly satisfying and soupy stewy dish made with green chiles and chicken that takes just an hour (!) yet tastes authentic as heck.
Does the true beauty of this cake lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy-day ease? You tell us.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
If something looks like banana bread and tastes like banana bread, chances are it’s banana bread. Unless it’s these cute little banana muffins riddled with chocolate.
Make your own homemade peanut butter with ease thanks to a nifty, easy technique. Food processor required.
Made with lotsa garlic for flavor and potatoes for sustenance, this chicken with 40 cloves of garlic recipe rocks.
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
These coconut candy bars taste like a mash-up of Mounds candy bars, peanut butter, and a graham cracker crumb crust.
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