Why make your own mustard? Uh. Because you can. Duh. As if that’s not reason enough, this recipe is all natural, with no sugar.
David details how he HATES to fly—save for those quiet and contemplative moments when he flies off into the sunrise.
Grilling. Boiling. Microwaving. Roasting. Steaming. We’ve got the best ways to cook wieners right here, folks.
Remember how you’d beg your parents for funnel cakes as a kid during the state fair? Now you can have as many as you want.
This panna cotta has the most luscious of textures. How to explain it? Hmmm. Sorta like swooping velvet over your tongue.
Inexpensive, easy, and gentle on hands. Does dish soap get much better than that?! Nope. Seriously.
Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you’ll find on the streets of Paris.
Who knew these buttery, airy, delicate little cakes were so simple to make…and so irresistibly delicious?! (Well, Proust, for one…)
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
On the spicier side. Not too sweet. With a nice tang. That’s what we think of these ribs. Seconds, please?
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
C’mon, potato salad mavens. We’ll show you our fave potato salad stir-ins if you show us yours.
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