Thanks to this gluten-free, paleo-friendly godsend of a recipe, everyone can have their snickerdoodles and eat them, too.
Making maple sugar at home isn’t difficult or tricky or fearsome. It’s actually crazy simple. And ridiculously tasty.
Pasta made according to tradition is unspeakably more supple, lovely, and gratifying than that dried-out store-bought stuff.
Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle.
We got nothing against the Larabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
The earthy, nutty, warming spice blend known as za’atar disproves the notion that simple can’t also be stylish.
Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.
You’re going to swoon to the sharp, briny, citrusy flavors of this authentic Moroccan tagine. No special pot required.
We upended the proportions of gin, vermouth, and Campari to create a better, stiffer, spiffier negroni cocktail.
Winter vegetables in shades of white and palest green beautifully complement this homemade buttermilk dressing. Perfect for parties.
This classic brings good luck and sated appetites to all those who partake on New Year’s Day, or so says Southern tradition.
Here’s how to embellish a childhood classic with the help of a little leftover holiday ham and some fancy French mustard.
With its tart cranberries, zingy orange, and sweet pecans, this jolly quick bread doesn’t even require a schmear of butter.
This cashew caramel cracker bars recipe is made with saltines, sweetened condensed milk, brown sugar, and chocolate. An easy crowd-pleaser.
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