This isn’t your typical sweetly gloppy barbecue sauce to squirt onto burgers or dogs. This is thinner and tangier than most and it’s something sorta special.
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
Blender drinks don’t get much boozier than this rendition of that raid-the-liquor-cabinet classic. Umbrella optional.
It didn’t take long for the honeymoon phase of David’s kitchen renovation to be over…and for insanity to set in.
We’re not certain what exactly to call these diminutive, dunkable desserts that are crunchy as a cracker, less sweet than a cookie.
David finds he may have a green thumb after all as he looks upon the chlorophyl duking it out in his garden in Darwinian style.
There’s adobo and then there’s adobo. But let’s not get hung up on semantics. Not when these pork chops are waiting to be devoured.
David divulges his teenage servitude on a farm and, decades later, attempts to grow veggies from seed. This oughta be interesting.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Good. Then you’ve got the makings for the easiest enchiladas ever.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
David and Renee take their sibling-like quibbling public with “Talking With My Mouth Full,” their brand-spanking new podcast.
Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
David tries, sort of, to relax while on vacay with The One in Germany. He doesn’t exactly succeed.
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