These breads are chockfull of Portuguese sausage, including chouriço and presunto. Practically a meal in themselves.

• Quick Glance
• 45 M
• 3 H, 10 M
• 4

This is, without any doubt, the BEST brined chicken recipe we’ve EVER tasted. Seriously. (And did we mention how quick and easy it is?!)

• (4)
• 20 M
• 1 H, 30 M
• 16

David explains his unconventional and amazing approach to brining a chicken before roasting–a technique we’ve never seen anyone else do anywhere. So easy. So unspeakably effective.

Creamy goat cheese, mild leeks, and Swiss chard come together in a perfectly flaky tart with surprise sweetness from plumped raisins and pine nuts.

• (4)
• 1 H
• 2 H, 45 M
• 10

Think you know Swiss chard? Think again. Here, essential info on how to cook and serve this versatile vegetable.

Lunch. Brunch. Starter. Midnight nosh. There’s no time of day when this impressive (and easy) tart isn’t irresistible come late summer.

• Quick Glance
• 1 H
• 2 H, 15 M
• 0

No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.

• (21)
• 20 M
• 30 M
• 156

Aleppo pepper is a common (and coveted) spice in Middle Eastern cuisines. Here’s everything you need to know about what it tastes like and where to buy it.

David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there’s a story behind finding them.

David recounts his doomed career in Little League baseball—and it has everything to do with no concession stands in the outfield.