Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.
This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.
No more helplessly watching as the chops you toss on the grill toughen into leathery dryness. Not with this flawless technique that cooks the pork loin whole and slices it AFTER grilling.
Forget about pleasing the kids. These spicy little lovelies boast mango with a hint of lime. Certain to woo the sophisticate in you.
Meat. Fire. Smoke. It's been a holy trinity since man first put meat to heat—understandably so. Behold, the best BBQ beef brisket.
The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.
There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.
Looks like upside-down cake. Tastes like upside-down cake. Yet this sticky citrusy dessert couldn't be more right-side up.
We know you've always wanted to fling pizza dough like a boss. This recipe from master bread baker (and pizza flinger!) Jim Lahey helps you do exactly that.
How to make head-turning, crowd-pleasing ribs? Simple. Smoke 'em low and slow according to this straightforward and boozy recipe.
Tom Yum Goong Soup12/27
The elusive lilt of lemongrass. The sour, puckery smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic Thai soup.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
This simple yet spectacular riff on coffee cake—there's actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.
Hot and Sour Soup15/27
This is, quite frankly, the loveliest hot and sour soup we've ever had, with none of the usual gloppiness of takeout Chinese. And it's on the table in just 20 minutes.
A Southern chef's riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
This old-fashioned gratin comforts you with everything indulgent could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. A glass of gigondas is optional.
These Sriracha chicken wings are super enticing despite being super spicy—or is it precisely because they're super spicy?
For something so unexpectedly unconventional, this melding of burger, lamb, feta, arugula, cucumber, and lemon tastes remarkably intuitive.
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.
Perfect. The best brine I've ever had. Oh. My. God. That's just a few of the things we're hearing about this simple weeknight supper solution.
We've no idea where the saying "in a pickle" comes from, but we'd love to find ourselves in a jar of these subtly sweet specimens.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
Schnecken translates from German quite literally as snails, although to us it means gooey, sticky pecan caramel buns.
Ethereally light and slightly sweet, these pancakes are exceptionally satisfying. Just like the pancakes of your breakfast dreams.
A classic chocolate cake on caffeine, this impressive yet easy to assemble stack of chocolatey elegance takes its rounded chocolatey-ness from a cup of joe and its ample fudgy-ness fro ganache.