This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
An easy technique lands you a stash of dried citrus to fancy up all manner of everyday cooking and baking.
The best vegetarian chili recipe we’ve ever tried. Even better, it’s easy to make, just spicy enough, and can even be made in the slow cooker.
We’re convinced this is the best cashew milk recipe on the planet. Includes dates for sweetness and is perfect in coffee.
A Japanese classic turned vegan, this miso soup is so quick and lovely we suspect no one will ever notice the difference.
Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.
Rich, creamy, and divine. It also just happens to be paleo, vegan, gluten-free, dairy-free, kid-friendly, and adult-approved.
We upended the proportions of gin, vermouth, and Campari to create a better, stiffer, spiffier negroni cocktail.
This fennel, orange, and watercress salad recipe is a quick and easy side dish for a family dinner or special occasion.
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.
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