Looking for the best fried chicken for the Fourth? Look no further. We got ’em all: Cajun, Northern, Asian, and Southern recipes.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.
An unexpected, elegant salad of thinly shaved summer squash tossed with squash blossoms, lemon, and some crumbly cheese. Lovely with just about anything.
Taken neat, on the rocks, or with a stealth shot of tequila, we think you’ll find no fault with this drink that’s designed for the dog days of summer.
Meet the Queen of Tarts, with a throne of crushed cookies, a cloak of ever-so-slightly sweetened mascarpone, and a tiara of sliced strawberries.
This Carolina ‘cue ‘wich draws on pork that’s quite literally falling apart tender, teased into tantalizingly tender shreds, and mopped with a vinegary sauce.
The devil’s in the details when it comes to this longstanding crowd pleaser. This recipe’s got them all covered, and then some. Um, pass the eggs, please.