A list of all the recipes Jeremy Schweitzer has tested.
Dark chocolate cake smothered with gooey caramel and coconut and pecan stuff and stacked high. Don’t mind if we do.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little.
There’s a week or two midsummer when blueberries and tomatoes hit their peak. That’s the time to make this salad. Ready? Go!
After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.
There’s nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.
Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet.
A quietly, healthily, nuttily pleasing alternative to your same old oats. Go on. You know you want to try it. So get your quinoa on.
Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that’s perfect for when you’re entertaining or just plain hungry.
What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.
The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.
This shockingly stunning chilled soup–not to be confused with gazpacho, mind you–has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms? Wowsa.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
We’ve got a confession to make. This isn’t quite ice cream. Or frozen yogurt. It falls somewhere perfectly in between.
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