The stealth ingredient in this masterfully melded barbecue sauce? Bourbon. One taste and you’ll understand why it’s so darn smooth.
“Really super easy.” “So good, I made it twice.” “Pure joy.” That’s what folks are saying about this homemade nut butter recipe.
Buttery and crumbly in the best possible way, these crazy easy bars have all the taste—and none of the fuss—of a classic linzer tart.
Learn firsthand the virtues of tea made from fresh mint versus a teabag—and yes, said virtues include ease and simplicity.
Peachy keen. That pretty much sums up how we feel toward this simple, skewer-y salad of sorts. Just can’t get enough of it.
“Who needs ice cream with popsicles this good?” “Will definitely make them again!” “Love.” That’s what folks are saying about these.
Here’s the secret: Before adding the grilled bread—yes, grilled—let everything else meld for half an hour. Trust us.
“The flavors are out of this world and the crispness of the coating is spectacular.” That’s what folks are saying about this recipe.
Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it’s right-side up.
The number one complaint of folks who don’t like turkey burgers is dryness. Number two is blandness. This recipe is neither.
Sometimes the simplest of things are simply stunning—like this lemon popsicle recipe, which is worthy of some serious whistles.
This recipe is actually not so much veggie spaghetti. It’s more like veggie squiggles. So what the heck to do with it? Lotsa things.
This simple summer crowd-pleaser has “easy entertaining” scrawled all over it. (Pssst. Don’t forget the bottle opener.)
Let’s be clear about one thing, shall we? This omelet, loaded with sour cream, goat cheese, and Gruyere, is not an omelet for ascetics.
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