We found ourselves swooning to the simpleness and suppleness of this lovely little salmon salad.
Meat. Vegetables. Fruit. Flavor. Ease. All in one roasting pan. Sounds like the perfect supper to us. Don’t you agree?
It’s remarkable what you can do with a can of beans. Here it’s transformed into a pretty classy purée (aka poor man’s hummus).
Perhaps the easiest gazpacho recipe ever, this Spanish classic will have you swearing off takeout all summer long.
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.
Fro yo never tasted quite so sweet or seemed quite so simple as this lovely little rendition that calls for 3 ingredients and 10 minutes.
Why make your own mustard? Uh. Because you can. Duh. As if that’s not reason enough, this recipe is all natural, with no sugar.
“Wow!” “Divine!” “Amazingly juicy and tender!” That’s what folks are saying about this recipe. Sorta makes you want to try it, eh?
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
This little homemade muesli number will upend your notion of boxed breakfast cereal. No cardboard-like, dusty-tasting grains here.
As far as pickles are concerned, these are pretty instant in terms of gratification, pretty complex in terms of satisfaction.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
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