This is, quite frankly, the loveliest hot and sour soup we can recall ever experiencing, with none of the usual gloppiness.
There’s adobo and then there’s adobo. But let’s not get hung up on semantics. Not when these pork chops are waiting to be devoured.
Brava for bravas! Seriously, is there anything better than spiced potatoes, crisped ham, and a fried egg jumbled together?
We swoon to this inspired collision of several strong-willed ingredients, each playing nicely but shouting, “Taste me!”
Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
Perfect. The best brine I’ve ever had. Oh. My. God. That’s what folks are saying about this simple weeknight supper solution.
You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
We can certainly understand why street food has catapulted into trendiness, assuming it all tastes as soulful as these skewers.
How to make head-turning, crowd-pleasing ribs? Simple. Smoke ’em low and slow according to this straightforward and boozy recipe.
Sweet. Sour. Sticky. It’s a trifecta of sorts that will not fail you, especially when slathered on ribs grilled low and slow. Uh, pass the napkins, please.
The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties. Okay. A lot of liberties.
There’s a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you’ll be thanking us.
There’s nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.
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