Adam Rapoport

Eight years into my tenure as editor in chief, things look very different than they used to.

It’s brothy. It’s crispy. It’s pretty much perfect.

Don't save the indulgent breakfasts for Sundays.

Big meat, small sides.

It’s a California food wonderland.

The first time I was permitted to stay home alone, it was just me, basketball, and the best dinner ever.

A flat bird is (usually) a good bird—except when you ignore the directions.

If you have one beautiful piece of meat, you can build your meal out from there.

It's all about cheesy dips and meaty sandwiches.

Editor in chief Adam Rapoport uses this pantry staple for a creamy wannabe bolognese on a Monday night.

Here’s how to make the classic stacked Italian sandwich at home, courtesy of our editor in chief Adam Rapoport, the hero of heros.

Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.

Adam Rapoport shares his go-to party-hosting rules and recipes for the holiday season.

Braised short ribs are worth every minute. Here’s editor in chief Adam Rapoport’s guide to making them.

Editor in chief Adam Rapoport shares his antidotes to all that buttery, slow-cooked goodness.

Why editor in chief Adam Rapoport would rather make braised turkey legs.

Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).

When you get hit hard with sickness, editor in chief Adam Rapoport suggests these soups, tonics, and comforting dishes to help soothe you.

A mess of caramelized onions is a smash burger upgrade you deserve. Editor in chief Adam Rapoport explains George Motz’s technique in his weekly newsletter.