We like to imagine the smoke from these brats on the grill shape-shifting into a come-hither motion like in those old-time cartoons.
You’re gonna be astounded at just how easy pretzel rolls are to make at home. And yes, they taste like the real deal—just like a German soft pretzel.
“Irresistible.” “The perfect combination of sweet, salt, spice, and crunch.” “We. Can. NOT. Stop. Eating. Them.” “Absolutely perfect.” That’s what folks are saying about these candied pecans.
Seriously, it’s so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.
Brimming with a mountain of sweet apples and redolent of sugar and spice and everything nice, this homemade pie is likely to convince you to leave behind the motley mix of pie apples from your past.
Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South’s smoothest booze.
Intoxicatingly aromatic browned butter and pumpkin spice coalesce with ooey, gooey, marshmallow, butter, and cereal to make these not-too-sweet treats all grown up.
In serious need of comfort food? Time to change into your baggiest sweatpants—the ones with the no-longer-elastic waistband.
Schiacciata All’uva is an autumn Tuscan tradition that’s essentially flatbread smothered with jammy magnificence.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?
Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? Actually, let’s add buxom and buttery.
This is the sandwich from South Philly that’s had everyone talking for years. Here’s how to make it at home.
A classic hanky panky calls for gin, sweet vermouth, Fernet Branca, an orange twist, and, after the first sip, a ginormous grin. There’s a reason it’s a classic.
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