This eminently slatherable, uber cheesy spread is so stupendously super you’ll want to ladle it on everything–and by that we mean burgers, chili, baked potatoes, french fries, tacos, tater tots….
The porterhouse is a generous steak when it comes to flavor and size. Here it’s slathered in oil, topped with chopped garlic and herbs, and grilled.
This indescribably must-have-more-of-this sauce boasts the complex sweetness of maple syrup and the smoky spice of chipotle peppers. Slather it at will.
With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.
Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.
Known as maionese de leite in Portuguese, milk mayonnaise–you heard us–is an incredibly creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.
Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This recipe may change that.
Don’t know what a Delmonico steak is? It’s essentially just another name for rib-eye. Better try it, just to be sure.
The recipe for these barbecued baby back ribs calls for the ribs to first be brined, then massaged with a spice rub, and slowly barbecued.
We’ve been smitten with this deliciously earthy, smoky chipotle salsa since the moment we tried it. You will be, too.
Wok this way to a stir-fry of chicken, ginger, and chile peppers enveloped in an aromatic, velvety, mildly spiced Sichuan-style sauce.
Quick. Easy. Delicious. And it all just disappears. That’s what folks are saying about this recipe.
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