Here’s how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.
Typical of eastern Carolina ‘cue, this tangy sauce is exactly what you want—nay, need—for your next barbecue.
Yes, we know the difference between cauliflower and rice. But we still like this subtle, sneaky, eat-your-veggies trick.
Tastes authentic as heck yet embraces a minimalistic approach that pares ingredients down to the essentials.
Nuts. Seeds. Dried fruits. Sweet syrup. The only thing missing is the fancy cellphone wrapping and the steep price tag.
These lamb chops have a nifty little trick that works wonders at putting dinner on the table pronto while banishing boredom.
No waiting weeks for the pickling solution to work its magic. Nope. These little lovelies are ready to nosh within minutes of making.
When prepared simply yet perfectly as here, this classic will leave a lasting effect on guests…not to mention lingering recipe requests.
What it lacks in novelty it more than makes up for by being easy, healthy, scrumptious, simple, vegan, and done in an hour.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
Yes, you can make microwave popcorn on your own with just a brown paper bag. No artificial colors. No fake butter. No nasty preservatives. Bring on your next Netflix binge!
Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.
All the crunch and saltiness and satisfaction of your fave packaged potato chips. None of the icky preservatives, unhealthy fats, and other unconscionable additives.
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