You know how clafouti came into creation? Angels got confused when making breakfast and ended up with something in between custard and pancakes.
You’ll never, ever buy a box of fancy-schmancy, preservative-laden, cardboard-tasting, store-bought croutons again. Swear.
“Everyone loved it, including the kiddos.” “Quick and easy.” “Perfect.” “As good as any restaurant piccata I’ve ever had.” That’s what folks are saying about this recipe.
“What’s up?” you ask. We actually prefer “What’s sup?” as it more pointedly asks what lovely thing you’ve been supping as of late.
Classic white pizza meets spring greens. Talk about our kinda spring detox!
Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.
Up your grilled cheese game with this riff on the classic that plays loose and easy with Cheddar, chutney, and caramelized onions.
This easy, cheap, weird, and truly magical one-ingredient ice cream calls for nothing but bananas and your food processor. Oh, and a spoon.
Expect a slightly ginormous, squat, thin cookie that’s chewy in the center, crisp at the edges, and uncommonly good through and through.
Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.
There’s literally no comparison between homemade almond milk and store-bought almond milk. None. No way. Nuh uh. Nope.
In our defense, we know the difference between cauliflower and rice. But we still like this subtle, sneaky, eat-your-veggies trick.
This Campari Fizz aperitif juxtaposes the herby, bitter taste of Campari with the sweetness of sparkling wine to stunning effect.
We can’t go through a holiday season without eggnog. Not just any eggnog. This eggnog. All the richness. None of the heaviness.
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