Sweet enough for dessert but savory enough for a side, candied yams are a quintessential Southern staple for Sunday dinner,…
This recipe, adapted from Samin Nosrat’s “Salt, Fat, Acid, Heat,” is inspired by the Southern grandma method of marinating chicken…
The basic recipe for these quickly broiled shrimp is elastic, easily halved or scaled up. And the spice choices can…
For 34 years, Otis Lee drew crowds to Mr. Fofo’s Deli, his Midtown Detroit restaurant, with sky-high corned beef sandwiches…
For 34 years, Otis Lee drew crowds to Mr. Fofo’s Deli, his Midtown Detroit restaurant, with sky-high corned beef sandwiches…
Here’s a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and…
If you’re the kind of person who likes some crispy with your creamy, this is the dish for you. Forget…
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The…
Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky…
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or…
The chef André Soltner served this classic warm onion tart almost every day for 34 years at Lutèce, his world-famous…
In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges…