Forget, for a moment, how lovely a turkey imbued with smoke would be and think 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 smooth and earthy and complex. That’s what we think of this sauce. But don’t take our word. Tasting is believing.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
Terra who? This DIY rendition tastes exponentially better than what you can buy in a bag yet costs colossally less.
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
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.
We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
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 old-fashioned pork roast is just like what your grandma would put on the table for Sunday night supper. No complaints here.
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