Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that’s sigh-inducingly cold.
What defines the quintessential classic cheeseburger? It’s quite the personal experience. Yet we’ve got a foolproof technique.
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
This good old-fashioned soup has a frugal heartiness once needed by day laborers, a satiating subtleness now appreciated by foodies.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
Fancy schmancy mac and cheese canapés? Why not? Plop these lovelies on a silver platter or into a waiting lunch box.
One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
It doesn’t get much simpler than this make-ahead relish. Just simmer cranberries, sugar, and orange until you hear a “Pop!” and then plop it in the fridge.
Pecans. Chocolate. Bourbon. Dunno about you, but that’s sufficient to make us forget all about that other traditional Thanksgiving dessert. Pumpkin who?
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
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