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.
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.
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