Baked chicken wings? As in, chicken wings without the butter, deep-frying, or grease-splattered stovetop? Count us in.
Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.
Soft. Supple. And ever so slightly smoky. We think you can understand why we’re swooning to these bacon drippings tortillas.
Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever.
There’s literally no comparison between homemade almond milk and store-bought almond milk. None. No way. Nuh uh. Nope.
This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You’re welcome.
Feel the need for a little post-bender infusion of subtly sweet, vaguely earthy nutrients? Here it is.
This Campari Fizz aperitif juxtaposes the herby, bitter taste of Campari with the sweetness of sparkling wine to stunning effect.
Who could possibly say no when offered one of these homemade and inebriating edibles? Certainly not us.
Rumor has it that this kasha varnishkes recipe made the late Joan Rivers plotz. After tasting it, we can understand why this would be true.
Perfectly browned on the outside and soft, moist, and buttery on the inside. Just a little effortless elegance to accompany your roast.
Oysters. Friends. Champagne. And these shucking instructions. What more could you possibly need?
“Simple.” “Perfect.” “The moistest chicken with the crispest skin we’ve ever had.” That’s what folks are saying about this recipe.
A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.
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