"It has all the hallmarks of diner chili." [Photograph: Nick Kindelsperger] On the official chili allegiance list, you'll see my name forever pledged to Texas chili. I'll spare the adjectives, and just say that the thick bowl of red is... More

"Skip yeast in favor of a quick beer-and-baking-powder dough." [Photograph: Maggie Hoffman] Brunch at home needs to be easy. There's a reason that neighborhood cafés manage to sell a couple of sad poached eggs for $13 on Sundays: we're not... More

Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! I've covered beef and pork tacos before, so the next logical step in my taco journey was chicken. I've always... More

Whenever I cook this pasta, I think immediately of my mother. She invented the recipe while I was in high school running cross country. It quickly became my favorite dinner, the kind of carb-and-meat dish that would give me energy... More

Developed by Canadian beer expert and author Stephen Beaumont, the Green Devil utilizes one of Belgium's landmark ales, Duvel, and accents its subtle flavor with a dose of gin and a touch of absinthe. Using a full-flavored, aromatic gin such as Martin Miller's Westbourne Strength, and a small amount of good absinthe (Marteau is a good one for this drink, though Lucid, Kubler or several other brands also work well), More

After working out my biscuit recipe, waffles were the next item on my brunch menu agenda. Because we had already purchased a Belgian-style waffle maker—one with deep impressions for making thick, pleasantly crisp waffles—I decided to shoot for a... More

Dating back more than 120 years, to a time when drinking beer as you worked all day was considered somewhat normal, the Cincinnati Cocktail is immensely easy to prepare, but it isn't, in any true sense of the word, a cocktail: first, there's no spirits or even wine in there; and second, what alcohol there is in the glass is diluted by a lot of fizzy water. More