Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
Bet you’ve already got everything you need for this frugal pantry pasta. All you need now is 15 minutes to pull it together.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
Sweetly tart and laced with spice, this huckleberry (or blueberry, if you’d rather) crisp recipe is gonna rock your world.
Okay, so this fish taco isn’t exaaaaaactly like what we’ve experienced in Baja. But it’s close. Close enough. Maybe even better.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation.
Booyah! We’ve found the secret to simple yet sensational fried chicken. And it’s as basic as can be. Just salt. Pepper. Flour. Water. Patience.
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.
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
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