Herb salt is, quite simply, herbs pummeled with salt to create a restaurant worthy condiment. Here’s how to make it along with several incredible uses, whether fancy schmancy or simple.
Gluten-free. Dairy-free. Paleo-friendly. Things just got a heck of a lot easier for you to plan your Thanksgiving menu.
The spiciness of red curry paste and the sweetness of sweet potatoes and heartiness of lentils and the tanginess of lime in a single beautiful bowl of deliciousness.
So tantalizingly crisp at the edges, tender but not mushy at the center, and lovely through and through they’ll haunt you forever. (In a good way.)
Cold-brewed iced tea as you’ve never quite experienced it before. So lovely we’ve taken to making them year-round.
How to make your own homemade yogurt that’s foolproof and fabulous. No fancy yogurt maker required.
Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.
Surprisingly easily. Unbelievably creamy. Even relatively inexpensive compared to store-bought cashew butter. Here’s how to make it at home.
Simple in execution. Complex as heck in taste. Lovely as can be through and through.
Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It’s even better.
Everyone needs a homemade cocktail sauce for shrimp that’s spicy with a wallop of horseradish and chili sauce. Just as God intended.
Toss some shrimp, salt, pepper, and garlic in a hot skillet and keep watch until the shrimp are plump and juicy and perfect. Then sit back and accept accolades.
“Amazing.” “Wonderful.” “Warm satisfaction.” “Won the make-it-again award.” “Easy.” “Quick.” That’s what folks are saying about this luxuriously satiating soup.
Bring back memories? How about we make some new memories with whatever the heck you feel like sprinkling on top of your chocolate-covered bananas? After all, you’re an adult. You get to decide.
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