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Steak and ale. A classic duo. Though this may be a slightly different format than you're accustomed, it's just as indulgent as a steak and a pint alongside. Maybe more so.

Our testers were smitten with this perfectly smoky and not-in-your-face spicy pork in red chile sauce from chef Rosa Martinez. It's a cinch to make. And a pleasure to make disappear.

We kept hearing that blanching avocados before slicing them can keep the lovely little packages of deliciousness from turning brown. Curious, we tried it at home. Here's what happened.

Using bacon drippings in place of butter makes these can't-stop-at-just-one cookies both frugal and indulgent at the same time. And let's not overlook their salty, smoky, sweetly lovely taste.

You may think you already know how to use this common kitchen must. But we bet you don't know how to avail yourself of every square inch of it. Here's how.

Most Americans know grissini as those pale breadsticks in the long waxen envelopes at old-time Italian restaurants. How sad for us. Perhaps we can do something about that.

Cinnamon rolls just got even better thanks to crisp, golden edges that come from being baked in a classic cast iron skillet. Make a single ginormous roll or more modest individual rolls.

Ever wondered about those high-end San Marzano tomatoes and asked yourself if there really is a difference? Take a look inside those pretty cans with us.

Hearty, healthy, comforting as heck, and it comes together in a single pot and makes ample leftovers to see you through the rest of the week.

Mushrooms. They’re not plant. Nor animal. So how exactly do you keep those enigmatic and precious little fungi from turning slimy?

In this simple one-pot supper, chicken thighs are bathed in a sauce that's informed, though not overwhelmed, by lemon. Warning: You're gonna wanna spoon that sauce onto everything.

Easy, authentic, and awesome any time of day, whether accompanied by steaming hot coffee in the morning or cold cerveza any (other) time of day. One of our recipes folks rave about most.

This tart, filled with roasted onions and blue cheese, is one of the finest recipes on site. None of us can ever get enough.

This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk, so it's lighter. Serve the crema warm.

What's that you ask? When's an appropriate time to serve pot stickers? We honestly can't think of a time that's not appropriate.

Oatmeal cake, to us, is synonymous with breakfast, seeing as there's wholesome oatmeal beneath all that coconut and old-fashioned boiled frosting.

If velvety, perfectly emulsified, homemade mayo has always seemed like an impossible dream, then read on. Before you know it, you’ll be realizing you never again need to buy store-bought mayo.

Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.

Chicken with 40 cloves of garlic is a classic for one reason—it's damn good. Using chicken thighs ensures the meat remains juicy. Using our trick for quickly peeling garlic makes it hassle free.

Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we're hearing about these coconutty blonde beauties. Taste for yourself.