Pickle-brined fried chicken?! Oh yes we did! And folks are calling it fried chicken perfection.
Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.
Rib eye steak. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. That’s what you get with this smoked hen.
Campfire cooking’s got nothing on this savvy, sassy, retro dessert that comes together in the comfort of your kitchen.
Imagine how guests will size up your grilling prowess after you slap this baby on the table.
“These ribs are among the best I’ve had.” That’s what folks are saying about these ribs slathered with spice rub and smothered with barbecue sauce and smoked until knee-wobblingly tender.
These are, in all seriousness, remarkably fudgy and every bit as rich as the real deal despite being flourless, paleo, and easy as heck to make.
“Best” is a pretty presumptuous assertion, yet these chewy but not gooey chocolate-y brownies from David Lebovitz merit it.
Not all pimento cheese recipes are created equal. This one, with a touch of barbecue, definitely has an unfair advantage.
Easiest. Ribs. Ever. Yet with the same scintillating, fall-off-the-bone goodness as their grilled and smoked counterparts.
This Sriracha deviled eggs recipe is made with hard-cooked eggs, mayonnaise, mustard, bacon, and hot sauce. A new classic.
The Attack of the Killer Cherry Tomatoes took place at David’s this summer. [Spoiler alert!] Here’s how it ended.
Because fudge brownies just aren’t indulgent enough, we added an outrageously lovely swirl of caramel sauce. You’re welcome.
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