A simple, silken rice porridge that’s certain to soothe and salve the soul–especially those souls afflicted with a sore throat or a queasy tummy.
These shatteringly crisp, undeniably sophisticated potato ruffles–chips, if you will–have no ridges. Nor do they need them. They’re intoxicatingly, satiatingly lovely just as they are.
Sweet. Spicy. Earthy. Puckery. Since when did anything–or anyone–at your table ever boast such character? Certain to compensate for lulls in the conversation among your duller dinner invitees.
Though the name doesn’t give it away, these subtly spiced cookies are vegan-friendly, though we sure as heck couldn’t tell it from their I’ll-have-just-one-more appeal. Shhhh.
We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.
This sassy and simple sauce draws on just cranberries, orange, sugar, booze, and a blender. And no, it’s not a cocktail.
Boletus edulis—that’s the fancy-pants name for porcini—is hardly a come-hither sort of name, but with a taste like this, who cares?
What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then dribbling it over everything? Exactly.
Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. But that smile certainly says it all.
Virtuous for its simplicity as well as its versatility, the roasted sweet potato is a thing to behold–and to bejewel, whether with sugar or spice or…
Why pay an absurd amount of money for a teensy bag containing a couple shriveled slices when you can instead DIY a slew of slightly sweet and eminently easy snacks?
Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex.
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
Tomatoes, tomatoes, tomatoes. When you’re inundated with ’em, there’s just one thing to do with ’em—make sauce and freeze it.
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