Bread. Cheese. Egg. Hot sauce. Five bucks says you’ve got the makings for this little lovely waiting in your kitchen.
Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than he’d have you believe.
This won’t bring you the satisfaction of a proper preserving project that’ll last the year. But it will bring you instant gratification.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
The tempered sweetness and innate yumminess of this summery ice cream relies on in-season strawberries, not lots of sugar.
Some things are so good you want to eat ’em all yourself. And some are so good you can’t help but share. These are the latter.
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. That’s sorta the point, eh?
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
Boozy bananas are lavished with brown sugar, butter, brandy, and coconut cream in this outrageous riff on a Southern classic.
Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.
An innocuously sweet, innocent little after-dinner libation that’s sorta got a suave sophisticate thing going on. Consider it a liquid lullaby.
No ordinary pickle, this simple recipe with the complex taste will make you forget forevermore the classic Vlasic.
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