Remember back when “bone broth” was simply called “beef stock”? Oh, well. Still simple to make. Still spectacular to taste.
Making stock from scratch was never difficult. And it just became even easier thanks to this slick slow cooker approach.
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.
A Southern classic, this heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
Brisket gets a makeover of sorts when brined and turned into corned beef. It goes just as well with beer as it does cabbage.
Easiest. Ribs. Ever. Yet with the same scintillating, fall-off-the-bone goodness as their grilled and smoked counterparts.
The best vegetarian chili recipe we’ve ever tried. Even better, it’s easy to make, just spicy enough, and can even be made in the slow cooker.
“Just like something grandma made.” “A great way to have chicken leftovers.” “WONDERFUL!” That’s what folks are saying about this soup.
You’re going to swoon to the sharp, briny, citrusy flavors of this authentic Moroccan tagine. No special pot required.
This Mexican carnitas recipe is authentic braised and fried pork that’s fall-apart-tender pork goodness ready for tacos.
How to explain these wine poached pears? “Lovely” and “simple” and “quick” and “easy” and “impressive” come to mind.
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