King crab legs are one of the simplest and tastiest things to cook from the sea.
It’s guaranteed to make you ask yourself the question, “Why did I ever braise?”
The great thing about these edible candles is that they’re ready in just a couple of minutes and can easily be customized with whatever fillings and spreads you like most.
This is comfort food that’s sure to make even a freezing, turbulent boat bearable.
Sunchokes are only around for a few months of the year, and there’s no better way to take advantage of them than to add them to these deliciously crispy latkes.
Nothing gold can stay, especially if it’s homemade and comprised of deliciously rich dark chocolate.
This recipe from adult romance author Lynn Hubbard yields 12 spicy gingerbread men to make your holiday a very happy one.
This dish combines the joy of cheap noodles, flavor seasoning packets, and rendered pork fat with the luxury of porterhouse steak and fresh uni.
An Aussie breakfast staple with a Parisien touch.
“I love to make a martini, especially for people who have never had one stirred. It’s a revelation!”
Mind the teeth in this traditional Peruvian escabeche—they’re still sharp.
Stones 12 believers. And non-believers, too.
The foam gun creates lots of air bubbles so that it bakes perfectly in the microwave.
If you’re going to eat testicles, do it right. This spicy, super-umami recipe was a surefire winner for Jo, and now you can make it at home too.
Recado negro is essentially a blackened chili mole—perfect for smothering on leftover turkey.
A crisp, refreshing and hearty fall side dish.
Don’t be a lazy hack and rely on the store-bought stuff. Make your own.
Press your meat between two slices of this crunchy, chewy bread.
Smoky mussels with a killer sauce.
A seasonal ice cream made with wild berries.
Warm, walnut shortbread cookies.
This is a fancy, updated version of a classic green bean casserole, with gorgeous chanterelles instead of cream of mushroom soup, and crispy shallots instead of fried onions. Hell yeah.
These delicious deep-fried turkey balls start with tender braised turkey and end by being cooked in tons of duck fat, so they are as decadent and delicious as Thanksgiving gets.
It’s got that deep popcorn-y cauliflower flavor, matched with the sweet caramel of slow cooked onions.