“Irresistible.” “The perfect combination of sweet, salt, spice, and crunch.” “We. Can. NOT. Stop. Eating. Them.” “Absolutely perfect.” That’s what folks are saying about these candied pecans.
Renee Schettler Rossi is the editor in chief of Leite's Culinaria. She has spent the past 15 years as an editor and writer at national newspapers and magazines, including The Washington Post food section, Real Simple, and Martha Stewart Living. Her work has garnered recognition from NPR, the Association of Food Journalists, and The Best American Recipes cookbook series, and she has served as a judge for the James Beard Awards. Follow Renee Schettler Rossi on Google+.
Why spend half your paycheck on pricey infused waters when you can make them at home? It’s easy, inexpensive, and lovely. Think of it as sorta like sangria without the wine.
So exquisite it’s making folks say “This recipe is a 10.” and “Perfect.” and “Gloriously smooth.” and “Very rich.” and “The looks on my family’s faces said it all. Translation goes something like, ‘Oh my god, what is this?!'”
Yes, pink beer. It’s a sweet party punch that’s shamelessly simple. If you’re familiar with the shandy, then you already have a sense of what it’s like. It may come as no surprise that pink beer drinkers have more fun.