“OMG!” “Not too spicy, eat-it-from-the-pot tasty.” “We loved it!” That’s what folks are saying about this chili with its sweet heat.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
Perfection. That’s what we think of this simple melding of pork, butter, and everyday seasonings from chef Gabrielle Hamilton.
Learn firsthand the virtues of tea made from fresh mint versus a teabag—and yes, said virtues include ease and simplicity.
This recipe is actually not so much veggie spaghetti. It’s more like veggie squiggles. So what the heck to do with it? Lotsa things.
Let’s be clear about one thing, shall we? This omelet, loaded with sour cream, goat cheese, and Gruyere, is not an omelet for ascetics.
This perfectly imperfect galette is unspeakably easier to make than pie. And yet to guests its equally impressive. Do the math.
Scared of fish? We understand. Actually, it’s not the fish that scares most folks. It’s the cooking of said fish. But not anymore.
Nothing is more romantic than cooking grilled trout in the open air. Well, maybe that’s a stretch. Still, it’s a damn good recipe.
Got leftover coffee in that pot? Don’t toss it in the sink. Pour it into ice cube trays and freeze. No more watery iced coffee ever.
This is gluten-free and paleo-friendly, for those keeping track of such things. But it’s also good enough for anyone to want a slice.
Anyone else ready for another weekend? If so, we’ve got the sultry Spanish sipper that’ll get everyone in the mood…to party, that is.
Who knew so few ingredients could conjure such big taste? Witness this robust grilled steak with its pantry-friendly spice rub.
We know what you’re thinking. “I better not try the Earl Grey syrup because my kids may turn up their nose at it.” Make it anyways.
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