Watermelon takes on a sweet heat when rubbed with a nubbin of ginger. Wowsers.
We’re over the moon for these skinny little frites. They’re actually not fries per se, but baked shards of potato-y goodness that’ll nonethless ease your craving, each and every time.
This quick refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.
These quick pickles–uh, quickles?–aren’t at all like the ones your grandma put up each year. They’re even better.
Not a recipe at all, this suggests simply to turn on the oven, toss whatever comes out of the ground, or the farmers market, with some olive oil, and roast.
If you weren’t the one making this “cheesecake,” you’d probably never guess it’s dairy-free and vegan.
With their delicious, sweet, intense flavor, these tomatoes are swell additions to all sorts of dishes.
It wasn’t until a chef shared her ramps recipe that this longtime greenmarket goer started feeling the garlicky, leek-y love. And oh, how!
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
Not quite cookies yet not exactly beyond the realm of cookiedom, this imaginative approach to chocolate bark brings a little elegance to the everyday.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.
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