There are a number of recipes for the Suffering Bastard floating about. Some are merely Mai tai variations with extra rum, while some call for brandy instead of bourbon, and others for rum. Today's drink historians generally settle on bourbon as one of the two base spirits, along with a shot of gin. The drink is then leavened with the healing powers of lime juice and bitters (the lime juice can range anywhere from a teaspoon to an ounce) and lengthened with a good dose of ginger ale. More

A workhorse pudding that's packed with dark chocolate flavor but doesn't require much fuss in the kitchen. More

Grilled ground beef kebabs are served with traditional cucumber yogurt and onion salad accompaniments. More

Taking a cue from the popular English biscuit brand McVities, these whole wheat digestive biscuits are covered on one side by dark chocolate. More

This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce. More

Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but. More

Chicken Ghee Roast has nothing to do with an oven, but 'roast' is a term that is used quite loosely in the south of India to describe a dry dish which uses more of a braising technique. The ghee adds huge amounts of flavor to this dish which is simply finger-licking awesome. More

As far as chocolate cakes go, this one is the ultimate in decadence, hence its name. The moist cake is hugged tightly by smooth buttercream, and thick blanket of ganache on top seals the goodness in with a kiss. There's no escaping this cake, so don't even try. More

This fiery condiment can be used in place of just about any store-bought chilli oil. This week, we're using it in Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice. More

Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas. More

Grapefruit bitters do double duty, giving a cocktail a little citrus lift along with the bitterness. These bitters go especially well with effervescent drinks or tequila and gin cocktails. More

The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread. More

Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want. More

This slaw is a great way to eat your colors, and it's every bit as delicious as it is healthful. More

Simple but smart, these fudgy brownies from the Back in the Day Cookbook are coated with a decadent ganache infused with chicory coffee that takes them from clever to Creole. Cocoa nibs give them a "crunchy, yet tender" texture. More

The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp. More

This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top. More

Cornwall's contribution to the world of meat pastries is a simple hand pie filled with meat and root vegetables. Although the Cornish Pasty Association has strict rules regarding what exactly can go in an official Cornish pasty (beef, turnip, potato and onion), on this side of the pond it's safe to add a few extra ingredients other than the essentials. Traditionally, this pie is meant to eat standing on a lunch break, but add a pot of tea or some strong ale and light green salad and these humble pasties can be the cornerstone of an excellent brunch. More

We all know the best way to eat a chocolate chip cookie is while it's warm. Have a whole slice of it with this gooey tart. More

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I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

Jacques Pépin knows his way with chicken. Whether it's his crisp-skinned thigh recipe or the fun split-roasted chicken, I'd trust him with any bird I brought home. That's why I jumped to try this recipe for his spicy ginger and lemon chicken. More

This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you. More

Spicy pineapple jam encased in a buttery, flaky crust makes for a unique breakfast treat. More

Short ribs in rich porcini-port wine sauce are a luxurious, company-worthy affair. More

Blake and I must have had the exact same idea. Since I have rib eye steaks so rarely, I usually just opt for a simple coating of salt and pepper, but after finding a good deal on these, I wanted... More