We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Folks tend to be gobsmacked by these sticky, spicy, seductive roasted almonds with a sweet heat. We can understand why.
You can probably do fancier, chef-ier things with shishitos than blister them in a hot skillet. But why when they’re so terrific like this?
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
Remember making Popsicles in paper cups as a kid? Time to make some new memories.
Super simple yet super stunning, this fancy-pants, pan-seared, soy-glazed sea bass with cucumber salsa will rock your world.
This won’t bring you the satisfaction of a proper preserving project that’ll last the year. But it will bring you instant gratification.
Easiest. Ribs. Ever. Yet with the same scintillating, fall-off-the-bone goodness as their grilled and smoked counterparts.
Behold, one of the most beautiful briskets you’ll ever pull off your backyard barbecue. Truly. Here’s how.
We’re not certain what exactly to call these diminutive, dunkable desserts that are crunchy as a cracker, less sweet than a cookie.
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. That’s sorta the point, eh?
There’s adobo and then there’s adobo. But let’s not get hung up on semantics. Not when these pork chops are waiting to be devoured.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
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