With its smack of richly spiced mulled wine, this boozy braised cabbage tastes as if it was meant to be for the holiday table.
“My new go-to sweet potato casserole.” “A keeper.” That’s what folks are saying about this insanely easy sweet potato casserole.
GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.
Dude food with demolish-the-entire-panful-while-standing-at-the-counter allure. Gentlemen, grab some napkins.
“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.
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