Andrew Carmellini's Fried Chicken
Great cold fried chicken needs to start from great hot fried chicken, and Andrew Carmellini's recipe is one of our favorites.
Classic Potato Salad
The key to a great potato salad is to use the right kind of potatoes, dress them while they're still hot, and get the balance of crunch, creaminess, and tanginess just right in the dressing. This recipe from the Food Lab does just that.
Fresh Corn Salad with Scallions and Basil
A light, refreshing, sweet, nutty and tart alternative to buttery corn-on-the-cob. We use fresh corn kernels and toss them with a light vinaigrette and herbs. Get the recipe here!
Sone Fruit Salad with Ginger-Lime Syrup
It's just about that time of year when all the awesome, dripping-ly sweet stone fruit start showing up at the market. This Stone Fruit Salad recipe tosses together nectarines, peaches, and plums with a mildly sweet ginger-mint syrup, coating every slice of fruit in a fragrant sheen.
We love our room temperature pies, and if you're ready for a sticky sweet end to your meal, there's no beating our Classic Pecan Pie.
Chocolate more your thing? Our Perfect Brownies are not a mocha-macchiato-molten-center brownie, a death-by-triple-truffle brownie, or a cheesecake-chocolate-crack brownie. They're just a good 'ole basic brownie. No hoopla, nothing fancy, but soul satisfying good.