Seriously, it’s so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.
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?
This plum sorbet is going to change your late-summer stone fruit strategy. Ice cream maker not required.
Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.
Surprisingly easily. Unbelievably creamy. Even relatively inexpensive compared to store-bought cashew butter. Here’s how to make it at home.
Simple in execution. Complex as heck in taste. Lovely as can be through and through.
Ever wondered if healthy, easy, homemade turkey meatballs that aren’t dry as cardboard even exist? These tender meatballs oozing with melted mozzarella are proof that they do.
This boasts all the magnificence of traditional bolognese with four kinds of meat and three types of cheese. But also lurking beneath the layers of deliciousness is gently cooked eggplant. Call it stealthy healthy.
Perhaps best known for being the earthy sauce that bathes chipotle peppers in a can, adobo is an easy and authentic Mexican staple. And it couldn’t be easier to make at home. Here’s how.
Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It’s even better.
Bring back memories? How about we make some new memories with whatever the heck you feel like sprinkling on top of your chocolate-covered bananas? After all, you’re an adult. You get to decide.
Subtly flavored chicken skewers that deconstruct the classic Caesar salad into simple and spectacular components.
Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.
Roasted potatoes on the grill magically means you can indulge your craving for roasted potatoes during sweltering summer without heating up the entire kitchen. You’re welcome.
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