And by “giant,” we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.
Though this cool, creamy, don’t-turn-on-the-stove soup is hardly penance, it certainly makes amends for all those burgers and brats. Summer detox, anyone?
Consummate sidekicks for fried chicken—both classic and unconventional—to keep everyone at the table happy. We promise.
Looking for the best fried chicken for the Fourth? Look no further. We got ’em all: Cajun, Northern, Asian, and Southern recipes.
Sydney Meers knows Southern fried chicken. Thanks to him and his grandmother Winnie Lee Johnson’s recipe, so can you. Lorraine Eaton divulges.
The name of this sweet and sturdy pie crust in French means “so much better than your silly American pastry dough.”
An old-fashioned cocktail that takes its namesake tinge of pink—albeit a manly man’s shade of pink—from a splash of bitters. A cure-all of sorts. Elizabeth Stewart explains.
Fresh from the farmers market, spring greens boast a flavor the likes of which you just can’t find shrink-wrapped in plastic.
A porterhouse of Flintstone-ian proportions can be awesome to behold, tricky to cook. Your Fred or Barney may never admit he needs a little advice, but here it is anyways.