Suffice it to say, these are the sweetly spiced nuts we’ll be setting out at cocktail parties and gifting this holiday season.
Practically instant gratification with its blink-and-you’ll-miss-it rise and its straightforward mixing method. And oooooh the taste!
GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.
One taste of these sweetly sour little lovelies and we assure you, you’ll be convinced that yes, the world needs pickled grapes.
Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is going to change your weeknight chicken game.
Making your own pumpkin pie spice is as easy as dumping spices in a bowl and stirring them together. Also stays fresh and is cheap as heck.
“A terrific, deeply flavored cocktail.” “A blessing after a rough day at work.” That’s what folks are saying about this cocktail.
Remember back when “bone broth” was simply called “beef stock”? Oh, well. Still simple to make. Still spectacular to taste.
“The best scrambled eggs that I have ever made!” “Light, fluffy, slightly moist.” “Perfect.” That’s what folks are saying about this recipe.
Store-bought chili powder doesn’t touch this homemade rendition made in minutes from just four ingredients.
Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.
Rumor has it “mojito” translates roughly as “little spell.” We like that almost as much as we like the cocktail responsible for said spell.
Perfection. That’s what we think of this simple melding of pork, butter, and everyday seasonings from chef Gabrielle Hamilton.
These little zucchini crisps are dangerously moreish and make a surprisingly stunning nosh alongside a glass of white wine.
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