This little make-ahead number is easy as can be, requires no coveted stove-top space before the big meal, and tastes, well, wow.
Know that little ditty about how some poor hungry soul’s meatballs were lost when somebody sneezed? It always makes us sad.
Green beans? Check. Creamy mushroomy sauce? Check. Can opener? Uh…no thank you. Not this Thanksgiving.
This is definitely not the roast chicken of our childhood. And with all due respect, we couldn’t be happier about that.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
We felt a little like Goldilocks when we tasted these fudge pops. Not too bitter. Not too sweet. Just right. Then we ate them all up.
Sweetly tart and laced with spice, this huckleberry (or blueberry, if you’d rather) crisp recipe is gonna rock your world.
Rib eye. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
Bread. Cheese. Egg. Hot sauce. Five bucks says you’ve got the makings for this little lovely waiting in your kitchen.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
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