Like a chorus line of Rockettes, these slices of brisket lean on one another in perfect symmetry here. Nach Waxman explains how to accomplish the same.
Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn't stick to the grate. You're welcome.
Magnificently sweet, outrageously vibrant, unconscionably healthful, and altogether lovely. That's what we think of these juice pops. Dare you to guess the ingredients.
You can't prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this unerringly precise recipe.
Easy Rhubarb Jam5/35
Pink preserves were never so pretty—or so easy—as this foolproof recipe that relies on just four ingredients and an occasional stir. No prior canning experience required.
An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. Although we doubt you'll be able to stop at just once.
A ridiculously rich, unthinkably creamy kin to mozzarella, burrata brings understated bling to every little thing. Prepare to swoon.
These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.
No more standing idly by as the pork chops you tossed on the grill toughen into leathery dryness. Nope. Not with this clever trick that cooks a whole pork loin and then slices it into chops after it's pulled off the heat.
Grilled Lamb Chops10/35
After grilling up these lovely little lamb lollies, we finally understand why so many folks use "lamb chop" as a term of endearment.
Salmon Banh Mi11/35
Why make banh mi at home? Uh, why not? Besides, you'll never find this swanky salmon rendition anywhere else.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don't see this as being a problem.
If ever a drink symbolized an era, the bright pink, citric Cosmopolitan screams the 1990s. Ah, the good old days.
You may be stunned at just how easy this sorta elegance can be to pull off in your own kitchen.
These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.
Some days are, without a doubt, cloudy with a chance of sprinkles. Just perhaps not the sorta sprinkles you were expecting.
Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.
Seared Duck Breast18/35
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
Wowsers! (We can't really think of anything else to say about these stunning cookies, except they're far easier to make than you'd expect.)
Yup. You can make your own chunks of porcine indulgence with nothing more than thickly sliced bacon and a sturdy skillet.
This is not the insipid, gloppy, cloying sauce you had on last night's Chinese takeout. This is, quite simply, sweet and sour and lovely.
Not every stack of meat slapped between some slices of bread qualifies as a proper supper. This one does.
Mulled Wine Sorbet24/35
Winter's answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
Bangers and Mash25/35
You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
The only real trick to this stiff summery sensation is resisting the temptation to snitch a swig before it's time.
Fruity Beer Sorbet28/35
What's that? Fruity beers are for the girls? Hmmm. Does the same go for fruity beer sorbets?
Hibiscus Beet Sorbet29/35
Behind that tempting shade of red lurks an oh-so-swell-for-you ingredient whose virtues are masked by hibiscus' floral lilt.
Though we love Pop-Tarts dearly, even as kids we thought the packaged pastries ought to taste better. Fruiter. Flakier. Fresher. Like these.
No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a whole lotta cold. Vodka optional. Then just scoop it up and plop it in a pretty bowl.
Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what's for dinner.
Don't let these delicate, diminutive cakes with the froufrou French name fool you. They're a cinch to toss in the oven--and even easier to toss in the mouth.
These quick pickles--uh, quickles?--aren't at all like the ones your grandma put up each year. They're even better.