A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.
Hot Buttered Rum Apple Pie
An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.
Roast Chicken with Rosemary and Potatoes
The charm of this roast chicken lies in its simplicity and its potatoes, which are imbued with drippings and meltingly tender yet impossibly crisp at the edges.
Peach Nectarine Cobbler
Sorta rustic, sorta refined, sorta irresistible. That’s what we’re hearing about this nuanced cobbler from Tanya Holland with its cakey biscuits and subtly cinnamon-inflected fruit filling.
Fried Chicken and Biscuits
Classic fried chicken is reimagined with a shatteringly crisp, delicate crust that usurps the usual thick breading. Flaky, buttery biscuits are requisite. Honey and pickles strongly encouraged.
Perfect French Fries
We’re not kidding about these being perfect French fries. We’re also not going to lie to you. Perfection takes time. We swear it’s worth the wait.
Quick Dill Pickles
Or, as we like to say, quickles. And we mean quick not just in terms of how little time they take to make. But also in terms of how quickly they’ll disappear as you’re blissing out on them.
Grilled Vegetable Skewers with Harissa-Marinated Halloumi
Intrigued? You should be. A couple of the niftiest cooking tricks we know are at play in these ridiculously easy grilled vegetable skewers with chile-doused oozy melty cheese.
Papo Secos ~ Portuguese Rolls
David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that’s also divine.
Bifanas ~ Portuguese Pork Sandwiches
In the pantheon of great Portuguese foods, there are few sandwiches that are more superlative than the bifana. Essentially pork, bread, and sauce, it’s comfort food at its simplest.