All Recipes

Grill. Boil. Microwave. Roast. Campfire. We've got all the best ways to cook your childhood fave right here.

Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you'll find on the streets of Paris.

With its blend of mascarpone and Parmesan, this roux-less—and fuss-less—creamed spinach isn't what you grew up with at your grandma's table. And no one's complaining about that.

What, pray tell, is a mean shandy, you ask? Think of a regular shandy with a spirited streak. There you have it.

Who knew these buttery, airy, delicate little cakes were so simple to make...and so irresistibly delicious?! (Well, Proust, for one...)

Sweet tea. Whiskey. Lemon juice. That's all it takes to make a sassy summertime cocktail you'll want to sip all afternoon long.

We're not going to do a song and dance to try to entice you to bake this cherry pie. We don't need to. Just look at it. A stunner, right? And wait'll you taste it. Here's how to make it.

Yep. We smoked, pickled, and fried these spuds. And we've no regrets. David divulges—and indulges—all in this blog post.

Best potato salad ever. That's what folks are saying about this easy and, dare we say, elegant spud salad.

Perhaps the easiest and most elegant dinner conceivable. Here's how to cook your pricey (and worth every penny) sea scallops to perfection.

Pancakes are swell, but breakfast doesn't have an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.

David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you'll just have to read about it.

Pucker up, cuz you're going to want to sip the bejeebers out of this ridiculously easy, sweetly tart lemonade. Wowza.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you'll be able to stop at just once.)

This lovely homemade muesli number, with nary any cardboard-like, dusty-tasting grains or too many raisins, will upend your notion of morning cereal.

"Spectacular." "Sinful." "Easy." "Airy." "Buttery." "Lofty." "Perfect." That's what folks are saying about these lovely buttermilk biscuits.

These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.

These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.

Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?