We can’t stop sprinkling this everyday Egyptian magic over anything and everything. (Seriously. Someone send help.)
An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.
Perfectly sticky but not overly sweet, this glazed ham is swell for Easter, Christmas, Thanksgiving, Sunday supper…shall we go on?
Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.
Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean kimchi. And just wait’ll you see how he uses it.
One of the best darned cakes we’ve ever tasted. (Seriously. Would we kid about something as dramatically life-altering as this?!)
Brined, salted, chilled, roasted, and pampered, this hen makes weeknight dinner as well as weekend entertaining a feat of ease.
This easy, cheap, weird, and truly magical one-ingredient ice cream calls for nothing but bananas and your food processor. Oh, and a spoon.
Cakes and cookies and fried chicken, oh my! There’s no limit to the things you can make when you try this nifty gluten-free blend.
Tired of waiting and waiting and waiting for your boxes of Girl Scout Thin Mints to arrive? Not with this trusty little recipe.
Make veggies less yawn-inducing by stealthily sneaking them into this good-for-you grilled cheese sammie. Go on. Eat your veggies.
Frozen tater tots and Parmesan cheese. Seems so intuitive, doesn’t it? And yet it’s so wonderfully unexpected. Easy, kid-friendly, adult-appeasing.
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