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.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made with real cocoa, coconut milk, and honey. Paleo-friendly!
Sweetly tart and laced with spice, this huckleberry (or blueberry, if you’d rather) crisp recipe is gonna rock your world.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
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.
If ever there was an unabashedly, unapologetically girlie burger, this is it. Still, we’ve seen guys polish them off without complaint.
Stephanie Lucianovic tells how the grande dame of French cuisine knocked her up…via a recipe she’s dubbed “fertility flank steak.”
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.
For something so unconventional, this combination of lamb burger, feta, arugula, cucumber, and lemon certainly tastes intuitive.
Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
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