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.
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
No more excuses about how there’s a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.
This blueprint for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to what you buy in a box.
Here’s to a long life and a merry one, a quick death and an easy one, a pretty girl and an honest one, a cold pint–and another one!
Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.
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