Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
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.
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!
Much as we love ice cream, sometimes it’s just too darn hot and humid for something so sweet and sticky. Enter the lemon icey.
Salsa masquerading as salad, this recipe for kachumbari (say it with us, ka-chum-bar-i) is from Kenya, not Mexico. Surprise!
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don’t disappoint.
There’s a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…
Uh, it’s got yogurt in it, so clearly this is health food and can be eaten in excess, yes? Well, that’s what we’re telling ourselves.
Wanna know how to stretch a single steak into supper for four without seeming skimpy? Your answer awaits.
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