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David reminisces about his late friend Deborah Murphy, who brought untold love, joy, and incredible food to her annual July Fourth celebrations.

Hot enough to make you holler. That's how they like their fried chicken in Nashville. Who are we to argue?

Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.

Vanilla ice cream. Just sorta defines summer, yes? And what better way can you imagine spending a lazy afternoon than making and devouring this childhood classic?

This unique spud salad is full of pleasant surprises and is gonna upend your notion of how things—or at least potato salad—ought to be.

Tart rhubarb and sweet peaches collide in this ode to early summer that helps you recall better days even during the doldrums of winter...provided you can make it last that long.

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.

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.

Remember the blackening craze in which EVERYTHING was baptized with a rock-your-world spice mix? This is one of the best expressions of it. And its on the table in half an hour.

Simple. Modest. Perfectly proportioned. And just like you'll find in Manhattan. Swear. And a family project that's just time-consuming enough to distract but not so tedious as to deter.

Because we believe awesome fried chicken is a birthright for all, we bring you this gluten-free, dairy-free, paleo-friendly bird.

Say the word "bayou," and we conjure romantic notions of swampy marshlands and, natch, Cajun fried shrimp.

Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South's smoothest booze.

A subtle heat coupled with the richness of chocolate make this a failproof way to woo friends and family. Gluten-free, too, though no one will notice anything's missing.

Super simple yet super stunning, this seemingly fancy-pants entree is pan-seared, soy-glazed, and accompanied by a cucumber salsa. And it's gonna rock your world.

Quite possibly the best mingling of blueberries, lemon, mascarpone cheese, and pastry to ever grace a dessert table. We swear it's going to make you a legend among friends.

As easy as the classic Toll House recipe but a lot more memorable, these beauties boast ample chocolate chunks, a subtle nuttiness from the tahini, crackly edges, and oh so soft centers.

Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.

Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you'll ever experience.

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we've had in recent memory. Maybe ever.