Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop nibbling after just one.
We never would’ve thunk that made-from-scratch dosas would be doable for dinner on a weeknight. Guess who was wrong.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.
This blueprint for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to what you buy in a box.
Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart little lovely.
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
Sure, you could just buy chile oil. But it won’t come close to having the rich hue and roasted flavor of this simple Szechuan recipe.
These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
Tartly sweet. Or sweetly tart. We can’t quite discern which best describes this simple, stunning sorbet. Not that it really matters.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
Winter’s answer to sangria. Zinfandel, cabernet, beaujolais, or Bordeaux each works to a faretheewell.
Just squiggle this easy peasy batter in oil, sizzle until golden, then dunk in an insanely sweet syrup. Frightfully, irresistibly good.
It’s true what they say. If you want something done right, you have to do it yourself. Vanilla extract is no exception.
How fortunate that all it takes to bring some broken shards of loveliness into one’s life is sugar, cashews, and a little patience.
Traditions just don’t come much simpler than this easy-peasy, make-ahead relish. Simmer cranberries, sugar, and orange until you hear a “Pop!” Then plop it in the fridge.
You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
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