It’s easy to think that chefs have superpowers, what with their flashy skillet-flipping, ultra-clean-and-organized workspaces, and zippy slicing and dicing skills.
Want to create a super-succulent ham that puts storebought stuff to shame? To make this show-stopping, flavor-loaded centerpiece dish, we brine a pork shank for three days, then cook it, glaze it, roast it, and serve. Golden-brown and gorgeous, this homemade ham will bowl over guests, who will henceforth revere you as the meat master you always knew you could be.
Any cook who prepares Eggs Benedict from scratch will tell you that it’s no easy task. Because we like a challenge, we set out to create the perfect Benedict recipe—and because we’re from the Pacific Northwest, we added Dungeness crabmeat instead of ham. Yum.
We all know the story. What many of us don’t know is that “Green Eggs and Ham” was the product of a bet between Dr. Seuss and his publisher, wherein the publisher challenged Seuss to write a book with only 50 words. The simple text, hailed by critics and audiences alike, went on to become the fourth best-selling children’s book of all time.
Moist and fluffy, sweet yet savory, and altogether unlike anything you’ve baked before, this pepper-flecked soufflé is one slam-dunk date-night dessert. Just pop by the grocery store for a few easy-to-find ingredients and head over to your loved one’s place. (Remember, too, you can always use our “scale recipe” tool if you prefer to work in ounces or want to make more or fewer servings.) Forty-five minutes later, you’ll have a towering dessert that’s easy to make yet designed to dazzle.
If you throw a last-minute dinner but then serve your guests a gorgeous rib roast, they’re going to think you’re some kind of wizard. Deep brown crust, juicy pink meat—prime rib is elegant, crowd-friendly, and really quite easy to prepare, requiring no special equipment or hard-to-find ingredients.