Carefully concocted to rely on less sugar than the cloying milk chocolate cream pie of our childhood, this is a far more adult-friendly, yet still spectacularly satisfying, rendition of a classic.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again. Not with this mellow, caramelized homemade conserva.
Know what really satisfies? Making your own gooey, peanutty, caramel-y, milk chocolate-y Snickers candy bars at home without any of those nasty preservatives or artificial anything.
These ridiculously tender ribs take minimal effort yet taste like they were carefully tended all day. And don’t even get us started on the magnificently smooth brown sugar and bourbon barbecue sauce.
This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here’s how to make it.
Breakfast. Brunch. Onesies. Dessert. Midnight nosh. Heck, there’s no time of day or night that we don’t welcome this classic plum kuchen.
Bathed in buttermilk and spiced ever so slightly, this Cajun-style fried hen is memorably moist inside, superlatively crisp outside, and gosh darn perfect through and through.
“If I could make only one pie in my lifetime, this would be the one.” That’s what folks are saying about this conversation-stopping version of the campfire classic.
The problem with a New England clambake? You have to be in New England to partake. Until now and this easy oven method.
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
We confess, we’d never imagined you could turn ribs fall-off-the-bone tender in 30 minutes. Until this recipe made believers out of us.
Pickle-brined fried chicken?! Oh yes we did! And folks are calling it fried chicken perfection.
Remember those wee rounds of shrink-wrapped smoked Cheddar from holidays past? This will banish the memory forever.
The story of the Neiman Marcus $250 cookie may be an urban legend but the recipe behind the story is quite real. And real good.
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