Seriously, it’s so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.
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.
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?
Beautiful burger buns. Were ever three words joined in such harmonious sequence? Actually, let’s add buxom and buttery.
We explain how to make and use chocolate for piping and drizzling and decorating with letters and squiggles on cakes and cookies and whatever you fancy.
How to make your own homemade yogurt that’s foolproof and fabulous. No fancy yogurt maker 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.
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.
Everyone needs a homemade cocktail sauce for shrimp that’s spicy with a wallop of horseradish and chili sauce. Just as God intended.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.
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