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.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.
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.
This jumble of sweetly caramelized vegetables creates a lovely, though unconventional, sauce of sorts for pasta. We’re such rebels.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
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