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. Believe it or not, that’s all you need to create 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.
In our defense, we know the difference between cauliflower and rice. But we still like this subtle, sneaky, eat-your-veggies trick.
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-Thanksgiving, post-Christmas, post-New Year’s infusion of sweetly 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.
Sometimes, though the love of pig is there, you just don’t have it in you to stand at the stove tending to batch after batch of bacon.
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.
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