Served with a mint-mirliton chow chow and bacon-y black eyed peas, this delicious Southern lamb dish gets its tenderness and flavor from being slow-braised for hours.
Making seasonally fresh fish crudo is easy, fast, and makes you look like a better chef at home.
This earthy, acidic-meets-sweet plated dessert is next-level.
This refreshing cocktail uses Maidenii Sweet Vermouth, which is made with fruit and botanicals such as partially-fermented cabernet grapes, grapefruit, mace, and angelica root.
Make Action Bronson’s favorite childhood treat: an Albanian puff pastry filo dough that’s filled with ground beef and spices.
This cocktail from Kangaroo Island Spirits uses samphire, a knobbly, salty native succulent that can be found growing in mudflats and estuaries in Australia.
The more ingredients you add, and the longer they are being simmered, the more aromatic your hot pot gets.
The dish echoes what I’ve learned from the simplicity of Korean cooking and the improvisation of Le Chateaubriand.
Making perfectly cooked fish is easy when you smother it in salt, stuff it with lemon, herbs, and fennel.
Sweet and savory at once, these goat-cheese and apricot appetizers take a mere 15 minutes of your precious time.
Serve these briny beans with salt-baked fish or on their own.
Spongy, sugary lemon-thyme cake; yogurt-cream filling; and fresh sliced fruit. What’s not to like?
We don’t need no pumpkin spice syrup. This creamy, sugary dessert from pumpkin champions Barrie Hill Farms is the real deal.
For this recipe I used young yu choy, but you can also use baby bok choy or baby mustard greens. You can also substitute in a regular hard boiled egg and store-bought mayo to cut back on prep time.
It’s spicy, smoky, and crunchy, and would probably make delicious hangover food.
Think vegan food is boring? Prepare to lose your mind and thrill your tastebuds with this mega-umami barbecue mushroom sandwich from Chef Chris Rubinstein.
Christina Tosi of Momofuku Milk Bar gave us this ingenious recipe that combines fresh-baked chewiness with cookie dough gooeyness. And it’s super easy.
The French indulgence stuffed with fruit, and slathered in hazelnut spread with whipped cream.
This’ll take you back to the days you spent sipping Japanese whiskey by the river in Kyoto.
By making it rain truffle oil and Parmesan, you’ll even impress your snotty friends.
Chakuza has perfected this veal Cordon bleu with cucumber sesame salad, yogurt dip with chives, and Styrian potato salad.
This easy, sweet-and-sticky braised belly—topped with a fried egg and kimchi—takes a long nap in the oven while you’re busy knocking back drinks.
A Texan staple, an easy appetizer.
You’ll want to drag your ass down to the butcher early for this one. Get up close and personal with your meat man and splurge on a fine piece of well-raised pig cheek to slow-cook in warm fat for a stupidly decadent dinner.
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