It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely an empty oven on Thanksgiving would be.
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.
Terra who? This DIY rendition tastes exponentially better than what you can buy in a bag yet costs colossally less.
Quite possibly the easiest caramel recipe we’ve ever encountered. But that’s not why we make it. One taste and you’ll understand.
This roux-less—and fuss-less—creamed spinach isn’t quite the classic, though no one’s complaining about that.
Yup. You can make your own chunks of porcine indulgence with nothing more than thickly sliced bacon and a sturdy skillet.
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!
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