“The flavors are out of this world and the crispness of the coating is spectacular.” That’s what folks are saying about this recipe.
We wanna snatch these onion rings straight from the fryer thanks to the shatteringly crisp crust and crazily tender onion within.
The late Joan Rivers indulges us with her inimitable, opinionated, and fond way of seeing the food of her childhood.
Rumor has it that this kasha varnishkes recipe made the late Joan Rivers plotz. After tasting it, we can understand why this would be true.
Crisp on the outside, tender on the inside, and pretty damn indulgent through and through.
If you go weak in the knees at the crisp skin on a roast hen, your day just got a heck of a lot better.
Crisp roast chicken skin makes everything better. And we mean EVERYTHING. Witness these bewitching deviled eggs.
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “Eat your veggies!”
These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.
Swooning alert. We’ve been wobbly in the knees for these sweet little olive oil tortas for a very, very long time.
These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.
Cuddureddi. It means “a cause for celebration” if you’re from Italy. Well, actually, it means “a sort of doughnut.” Same thing.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely an empty oven on Thanksgiving would be.
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