This flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.
These beauties aren’t unlike classic sugar cookies in terms of ease and appeal. They’re just a little richer and a lot less expected.
Rabbit confit is so delicious, so falling-off-the-bone tender, you’ll wonder why you don’t eat it more often. Made even better with loads of spices, it’s rather elegant, too.
What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here’s one of our fuss-free favorites.
Happy World Vegetarian Day! Here’s a soupy, stewy, smoky chili with stealth veggie goodness galore. Healthful never tasted so darn good.
A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.
Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?
Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here’s how to replicate this performance at home.
This easy-peasy, seemingly fancy-schmancy, late-summer dinner is a cinch to make—and to clean up after. You’re very welcome.
This irresistible scoop of the milkiest chocolate ice cream is like having a bar of fine Swiss chocolate on a spoon.