Know how every once in a while you taste something that's so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass the ice cream, please.
A classic, perfected. (Yes, we know, you've been promised this before by others. But we mean it.)
A weeknight-friendly riff on slow-roasted pulled pork that juxtaposes tangy bbq sauce, succulent pork, and old-fashioned slaw, all in a jiffy.
The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for a spell.
This easy shove-it-in-the-oven casserole is exactly what macaroni and cheese ought to be—cheesy, crumb-topped, and ridiculously indulgent.
Know what really satisfies? Making your own gooey, peanutty, caramel-y, milk chocolate-y Snickers candy bars at home without any of those nasty preservatives or artificial anything.
This Mexican carnitas recipe is authentic braised and fried pork that's fall-apart-tender pork goodness ready for tacos.
These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
Words sort of escape us when we attempt to describe just how simple, stunning, and scrumptious we find this dish. Just...wow.
Though we love Pop-Tarts dearly, even as kids we thought the packaged pastries ought to taste better. Fruiter. Flakier. Fresher. Like these.
So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.
Classic Pad Thai13/22
Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
An effortless, elegant side that fancies up the form as well as the flavor of two enduring entertaining icons: the stuffed mushroom and Thanksgiving stuffing.
We've got a confession to make. This isn't quite ice cream. Or frozen yogurt. It falls somewhere perfectly in between.
A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.
Everything about 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.
The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh.