Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.
Sweetly salty. Crunchy tender. Unexpectedly familiar. Simply complex. That’s why we’re dumbstruck by these little lovelies.
Thankfully for those of us seeking to satiate our craving for obscenely indulgent Canadian poutine, it’s no longer a little-known entity.
Perhaps the easiest DIY gift ever, this 10-minute dessert sauce brings sugar, cream, and whiskey beyond the point of lusciousness.
Oysters. Friends. Champagne. And these shucking instructions. What more could you possibly need?
This Southern melding of pie and pudding is obscenely, ridiculously rich. Oh, Lord, just take us now.
We’d be happy to tuck into these layers of messy goodness any time, any place. Thanksgiving or July 4th, makes no difference.
Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
Bacon cheeseburger pizza. Because sometimes, it’s just too difficult to choose between a bacon cheeseburger and a pizza.
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
Campfire cooking’s got nothing on this savvy, sassy, retro dessert that comes together in the comfort of your own home.
This pie marries the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich in a rich, gooey, messy cream pie.
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
“If I could make only one pie in my lifetime, this would be the one.” That’s what folks are saying about this pie. Yep.
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