There’s literally no comparison between homemade almond milk and store-bought almond milk. None. No way. Nuh uh. Nope.
In our defense, we know the difference between cauliflower and rice. But we still like this subtle, sneaky, eat-your-veggies trick.
Sometimes, though the love of pig is there, you just don’t have it in you to stand at the stove tending to batch after batch of bacon.
A contemporary take on a ’70s classic, these stuffed ‘shrooms have an undeniable appeal—everyone’s fave dinner party nosh.
Easy. Elegant. Effing awesome. That’s what we think of this Mexican classic, whether for everyday or entertaining.
“Super easy.” “Quite addictive.” “Divine.” That’s what folks are saying about these surprisingly seductive, curiously addictive seeds.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
Imagine the smoke from these grilled brats shape-shifting into a come-hither motion like in those old-time cartoons.
This classic Italian spaghetti all’aglio e olio is going to rock your world with its understated simplicity and undeniable frugality.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
This pie marries the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich in a rich, gooey, messy cream pie.
We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!
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