Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
Please consider this recipe an alternative to leaving your abundance of zucchini on your neighbor’s porch in the dead of night.
If you’re the sort who likes things spicy, even very first thing in the morning, then we’ve got a scrambled eggs recipe for you.
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
Limp onions that take 20 minutes to soften are no substitute for the complex sweetness of these properly caramelized alliums.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
Easy. Quick. Amazing. Wonderful. Warm satisfaction. Won the make-it-again award. That’s what folks are saying about this soup.
Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
Nuts. Seeds. Dried fruits. Sweet syrup. The only thing missing is the fancy cellphone wrapping and the fancy price tag.
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