“These hit the flavor spot.” “Delicious.” “I’ll make these again.” That’s what folks are saying about this recipe.
“Much more sophisticated than the turnovers from my childhood.” “Very subtly sweet.” That’s what folks are saying.
This graham cracker recipe has it all over store-bought crackers. No contest. (A glass of milk on the side doesn’t do any harm.)
Never again be tempted to anonymously leave summer squash or zucchini from your garden on your neighbor’s front porch.
Tastes like “bananas and blueberries and creamy icy summertime.” That’s what folks are saying about this spectacularly simple smoothie.
It’s as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.
This outrageously satiating riff on Italian wedding soup swaps traditional beef and pork meatballs for turkey with the lilt of lemon.
Who knew the famous young detective baked blondies? And not just any blondies. These blondies. The best blondies ever.
Think of granola bars but in cookie form. That’s what you get with these sorta virtuous, sorta naughty little lovelies.
This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You’re welcome.
A contemporary take on a ’70s classic, these stuffed ‘shrooms have an undeniable appeal—everyone’s fave dinner party nosh.
An unexpected yet inspired concoction of sweet, salt, and smoke that’ll put your childhood recollections of brittle to shame.
Okay, breadbaking virgins, here’s the loaf for you. Nothing fancy, just flour, water, yeast, and salt.
Looking for an excuse to invite folks over? Here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips finish.
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