These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don’t disappoint.
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?
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.
Why bother to sprinkle spices on plain store-bought potato chips rather than buy them already seasoned? Taste these and get back to us.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
A soupy, tomatoey ceviche that draws on the presence of lime, orange, and peanut butter—that’s right, peanut butter.
Easy peasy entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread. Tasting is believing. Go on.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
Yup. We went there. You know, to that homemade Cheez-It place. Go ahead. Admit it. You’re awfully glad that we did.
Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.
These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.
What’s so special about these wings? You just sorta gotta experience them to understand.
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