Cajeta. It’s how you say “obscenely indulgent, ridiculously easy, and gosh darn good caramel” when south of the border.
What’s easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.
Meat. Fire. Smoke. It’s been a holy trinity since man first put meat to heat—understandably so. Behold, the best BBQ beef brisket.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again.
Not familiar with the term “crostata”? We have a hunch you’re going to like what it means, which is essentially “less fussy than pie.”
There’s a simple way to extend the ephemeral apricot season, and it has everything to do with these easy peasy preserves.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
Uh, it’s got yogurt in it, so clearly this is health food and can be eaten in excess, yes? Well, that’s what we’re telling ourselves.
This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.
This won’t bring you the satisfaction of a proper preserving project that’ll last the year. But it will bring you instant gratification.
This isn’t your typical sweetly gloppy barbecue sauce to squirt onto burgers or dogs. This is thinner and tangier than most and it’s something sorta special.
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Good. Then you’ve got the makings for the easiest enchiladas ever.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
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