Four words we love to see on a random weeknight recipe? “Crazy easy recipe alert!” Also, “Is really insanely satiating.”
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.
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.
We believe in feeding kids real foods. But when you think about it, how much more real does it get than fish and bread crumbs?
New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
What’s so special about these wings? You just sorta gotta experience them to understand.
We swoon to this inspired collision of several strong-willed ingredients, each playing nicely but shouting, “Taste me!”
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
This stealthily healthy mash delivers the color of fall foliage right to your table—and just may make you reconsider why you think you don’t like root vegetables.
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