This Mexican carnitas recipe is authentic braised and fried pork that’s fall-apart-tender pork goodness ready for tacos.
This is not the sweet, gooey tzimmes of your childhood. Nope. So don’t be surprised when that old familiar flavor pales in comparison.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
“A seriously lovely grown-up drink.” “Not my father’s whiskey sour!” That’s what folks are saying about this party-friendly punch.
GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.
Store-bought chili powder doesn’t touch this homemade rendition made in minutes from just four ingredients.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
Rumor has it “mojito” translates roughly as “little spell.” We like that almost as much as we like the cocktail responsible for said spell.
These little zucchini crisps are dangerously moreish and make a surprisingly stunning nosh alongside a glass of white wine.
Tastes just like the terrific pollo a la brasa with the insane green sauce at the local Peruvian joint—minus the long wait in line.
“Brilliant.” “Simply astounding!” “Sublime.” “Perfect.” That’s what folks are saying about this avocado sorbet recipe.
We’ve tested a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search.
“Really super easy.” “So good, I made it twice.” “Pure joy.” That’s what folks are saying about this homemade nut butter recipe.
Sometimes the simplest of things are simply stunning—like this lemon popsicle recipe, which is worthy of some serious whistles.
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