Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.
Why spend half your paycheck on pricey infused waters when you can make them at home? It’s easy, inexpensive, and lovely. Think of it as sorta like sangria without the wine.
So exquisite it’s making folks say “This recipe is a 10.” and “Perfect.” and “Gloriously smooth.” and “Very rich.” and “The looks on my family’s faces said it all. Translation goes something like, ‘Oh my god, what is this?!'”