This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here’s how to make it.
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. And that’s exactly the way it was always intended to be.
“Heavenly.” “The best cornbread we’ve ever had.” “Like eating cake.” “Stop me before I make another!” That’s what folks are saying about this unconventional cornbread.
Folks who already love tofu are swooning to this easy weeknight recipe and it’s wooing even avowed tofu haters. See for yourself.
No-bake cake doesn’t get any easier than this funfetti fudge that’s complete with a semisweet chocolate “cake” layer, a white chocolate “frosting” layer, and sprinkles galore.
Tastes authentic as heck yet embraces a minimalistic approach that pares ingredients down to the essentials.
No waiting weeks for the pickling solution to work its magic. Nope. These little lovelies are ready to nosh within minutes of making.
The best kosher-for-Passover brownies we’ve ever had, these are ever so slightly crumbly outside and splendiferously fudgy inside.
The perfect proportion of cinnamon to sugar. Because Monday so often leaves us wanting to be a kid again.
A flourless almond cake that’s French and flavorful, this amandier is crisp and crunchy on the outside, dense and chewy on the inside, and gluten-free through and through.
Rest assured, dear reader, this chocolate sandwich is a far cry from Wonder bread and Hershey’s. Ooooooooh soooooooo far.
This natural alternative to fancy liquid dish soap is inexpensive, effective, and gentle on hands. Doesn’t get much more practical than that.
This bourbon cake is much like a pound cake given its decadent amount of butter and moist, tender, perfect crumb. But oh, baby, wait’ll you taste the bourbon glaze.
This easy homemade farmer cheese is rich, creamy, and lovely, sorta like a poor man’s (or shall we say, lazy man’s) homemade ricotta.
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