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.
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
A hefty shot of booze makes for a batter that’s thin, crackly, and clings to the onions such that it’s barely there.
This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
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