Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh…no thank you. Not this Thanksgiving.
When’s the last time you recall potato chips getting all gussied up to be so magnificently Manchego-y and party-worthy?
This godsend of a quick weeknight recipe can be twerked, er, tweaked any which way—which is to say, your way.
And you thought eating healthfully and seasonally was a chore and a bore. This little vegan number proves you wrong. So very wrong.
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? They’re so terrific like this.
Crisp, chewy, nutty, smoky, and unfathomly impossible to not nosh, these are summer’s answer to the kale chip.
Go on, dribble this diva of a summer dressing over any vegetable you’ve pulled from the grill. You know you want to….
Simple and stunning. That’s what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.
Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.
Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
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