This bourbon-imbued after-dinner drink, a variation on classic Irish coffee, is guaranteed to make everything alright.
This candied pecans recipe calls for sugar and spice—specifically cinnamon and nutmeg—and everything nice.
Chef Hugh Acheson has outdone himself with this simple autumn staple made in a slow cooker.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
This recipe yields ample dry rub, which is a good thing seeing as you’re going to want to slather it on everything you smoke or grill.
You’re not going to believe how ridiculously quick and easy it is to toss together this flashy hot pink pickle.
Who knew so few ingredients could conjure such big taste? Witness this robust grilled steak with its pantry-friendly spice rub.
Slightly sweet. Slightly sticky. Slightly spicy. Thoroughly irresistible. That’s what we think of these Sriracha drumsticks.
It’s as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.
Up your grilled cheese game with this riff on the classic that plays loose and easy with Cheddar, chutney, and caramelized onions.
Far from penance, this lovely lentil-crusted fried fish is stealthy healthy as well as overtly impressive.
Despite this recipe having a cheater-like profile, it does actually taste like real posole. We swear.
Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever.
A contemporary take on a ’70s classic, these stuffed ‘shrooms have an undeniable appeal—everyone’s fave dinner party nosh.
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