On the spicier side. Not too sweet. With a nice tang. That’s what we think of these ribs. Seconds, please?
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
Pancakes are swell, but breakfast hasn’t got an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.
This little make-ahead number is easy as can be, requires no coveted stove-top space before the big meal, and tastes, well, wow.
Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but béchamel whisperer?
This is definitely not the roast chicken of our childhood. And with all due respect, we couldn’t be happier about that.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Whatever words we use to try to capture the essence of this Moroccan spice blend, they’re going to fail to do it justice. Best to experience it firsthand.
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