We know you’ve always wanted to fling pizza dough like a boss. This recipe from Jim Lahey helps you do just that.
We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
And you thought eating healthfully and seasonally was a chore and a bore. This little vegan number proves you wrong. So very wrong.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again.
Much as we love ice cream, sometimes it’s just too darn hot and humid for something so sweet and sticky. Enter the lemon icey.
You can probably do fancier, chef-ier things with shishitos than blister them in a hot skillet. But why? They’re so terrific like this.
Crisp, chewy, nutty, smoky, and unfathomly impossible to not nosh, these are summer’s answer to the kale chip.
This won’t bring you the satisfaction of a proper preserving project that’ll last the year. But it will bring you instant gratification.
Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at 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.
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