You can probably do fancier, chef-ier things with shishitos than blister them in a hot skillet. But why when they’re so terrific like this?
A simple, clean break from tradition, this marg eschews cloying Cointreau in lieu of a splash of sweet agave.
Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Cold-brewed iced tea as you’ve never quite experienced it before. (Dare we suggest an Arnold Palmer variation?) You’re welcome.
Mast-o-khiar. Sounds more like a medieval torture device than a chic cucumber and yogurt dip. But we assure you, it’s the latter.
Remember making Popsicles in paper cups as a kid? Time to make some new memories.
Normally we have an issue with people talking fresh to us. But in the case of these agua frescas, we’re all ears.
Summer’s answer to the kale chip. They’re chewy, nutty, smoky, and unfathomly impossible to not nosh.
Unlike painting your domicile, painting summer berries with simple syrup demands little precision and even less prep work.
Bread. Cheese. Egg. Hot sauce. Five bucks says you’ve got the makings for this little lovely waiting in your kitchen.
What exactly does white chocolate cream cheese frosting taste like? You’re about to find out, you indescribably lucky thing, you.
This won’t bring you the satisfaction of a proper preserving project that’ll last the year. But it will bring you instant gratification.
Man does not live by hot sauce alone. That’s why this authentic Burmese hot sauce also has notes of tart and sweet.
Why bother to sprinkle spices on plain store-bought potato chips rather than buy them already seasoned? Taste these and get back to us.
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