An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. Actually, we doubt it’ll be just once.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these little lovelies.
Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
With its crisp, nubbly coating and moist, insanely tender meat, this is fried chicken perfection. Finger lickin’ good.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Meat. Fire. Smoke. It’s been a holy trinity since man first put meat to heat—understandably so. Behold, the best BBQ beef brisket.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made with real cocoa, coconut milk, and honey. Paleo-friendly!
Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.
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