Note: Duck fat will make for even tastier, crispier potatoes. Ingredients 4 pounds small red or Yukon gold potatoes • Kosher salt • 1 cup vegetable oil (see note) • Freshly ground black pepper • 1/4 cup
I didn't grow up in Texas, but I did eat my fair share of Tex-Mex as a kid. Saucy burritos, sizzling fajitas, and giant bowls of cheese dip all hold fond places in my heart, even as I have grown to love
When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: exactly what you want, when and where you want them. Today:
The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together.
It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: With Amber Wilson from For the Love of the South's
Each week this summer, Cara Nicoletti of The Meat Hook is helping us get to know our favorite cuts a little bit better – and introducing you to a few new ones, too. Read on, study up, then hightail it
Ingredients 6 strips bacon • 1 medium onion, finely chopped (about 1 cup) • 2 medium tomatoes, finely chopped (about 1 cup) • Kosher salt and freshly ground black pepper • Pinch red pepper flakes • 1 quick
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: Drinking gimlets after work doesn't leave lots of time to make dinner.
I love savory French toast. And when you combine salty, fried, eggy bread with bacon, tomatoes, and fresh, crunchy shredded romaine, you get a brunch that will set you straight no matter what you got into
[Photographs: J. Kenji Lopez-Alt] In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle