The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends.
Dip them in milk, then in flour, and sauté them slowly in butter in a frying pan over medium heat until golden brown all over.
Every year for the holidays, Mormor would make her famous gravlax. It wouldn't have been Christmas without it.
It's a classic dish from Mexico's Yucatan but a bit on the unusual side for non-Hispanic palates.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.
Cabeza--or beef cheek--tacos are some of the best things this planet has to offer as food.
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.
This recipe is down and dirty and our new go-to summertime quick and easy dinner.
"Water is your enemy in ice cream," says Jeni Britton Bauer, author of Jeni's Splendid Ice Creams at Home. "That's what turns into ice." She shares her tips for fighting the enemy when making ice cream at home.
“The only problem with drinking port, and it’s a rule I have, is you can’t open a bottle unless there are at least three people around.” Bob Antia
“The only problem with drinking port, and it’s a rule I have, is you can’t open a bottle unless there are at least three people around.”