Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
You’ve not experienced the magic of leftovers ’til you’ve had these. Crisp outside. Molten inside. Delish through and through.
This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.
What’s easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.
We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made with real cocoa, coconut milk, and honey. Paleo-friendly!
Eggs, potatoes, and not much else. That’s our weeknight salvation come suppertime on a super crazy day.
Say hello to the irrepressible and, some say, irresistible taste of a Chicago-style dog. Ketchup not permitted.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation.
This is, quite frankly, the loveliest hot and sour soup we can recall ever experiencing, with none of the usual gloppiness.
Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than he’d have you believe.
What exactly does white chocolate cream cheese frosting taste like? You’re about to find out, you indescribably lucky thing, you.
Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.
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