A list of all the recipes Lori Widmeyer has tested.
Why make your own mustard? Because you can. And if that’s not reason enough, this recipe is all natural, with no sugar.
All the scintillating, fall-off-the-bone magnificence of smoked ribs. None of the standing outside in the snow or sleet to tend your grill or smoker.
We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.
We got nothing against the Larabars we’ve been noshing for years, save for the fancy packaging and the crazy price tag.
Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation. Confection perfection.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
Roasted potatoes on the grill magically means you can indulge your craving for roasted potatoes during sweltering summer without heating up the entire kitchen. You’re welcome.
No rub. No sauce. Just perfectly smoked bbq brisket exquisiteness. Here’s how to make it at home.
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
An iconic Italian appetizer that’s easy and comes together in minutes, making it a no-brainer in terms of entertaining—whether guests or just yourself.
Know what really satisfies? Making your own gooey, peanutty, caramel-y, milk chocolate-y Snickers candy bars at home without any of those nasty preservatives or artificial anything.
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. And that’s exactly the way it was always intended to be.
The tempered sweetness of this summery homemade dessert relies on in-season strawberries more than obscene amounts of sugar.
Okay. We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn’t seem to be stopping it from disappearing.
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