How to make head-turning, crowd-pleasing ribs? Simple. Forgo the dry rub on ’em. Smoke ’em low and slow. And slather ’em with a boozy sauce.
Not too sweet. Not too tart. Just right. That’s what we think of this obscenely simple crumble and its come-hither appeal.
A classic, perfected. (Yes, we know, you’ve been promised this before by others. But we mean it.)
A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
We’re hearing that this all-natural rendition of red velvet cake surpasses the artificially dyed classic. See for yourself, grown ups.
Before you roll your eyes and mutter, “Do I need another mashed potato recipe?” we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you’ll find, is yes.
“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who just can’t help but exclaim when they try these buttery biscuits.
Ever so slightly crumbly outside and splendiferously fudgy inside, these are the best kosher-for-Passover brownies we’ve ever had.
These exceptionally airy pull-apart rolls bake up crisp on the outside, tender on the inside, and, yes, light as a feather through and through.
We beg to differ with the name of this fetching creation, as it’s far too easy to mistake “basic” for “blah.” Far more fitting, we think, is “best white cake.”
Simple and, yes, a little sneaky, this kid-friendly, fuss-free, casserole-like mac and cheese melds Cheddar and carrot to healthful effect.
Time to change into your baggiest sweatpants. You know, the ones with the no-longer-elastic waistband. Call us realists.
No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a whole lotta cold. Vodka optional. Then just scoop it up and plop it in a pretty bowl.
Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.
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