This made-from-scratch soup requires barely more effort than heating up some Campbell’s, though the taste is worlds apart.
Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn’t for the faint of heart—or the slight of tolerance.
One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
It doesn’t get much simpler than this make-ahead relish. Just simmer cranberries, sugar, and orange until you hear a “Pop!” and then plop it in the fridge.
This fetching cake contains sugar and spice and everything nice, yes, but it also has its share of sass. As in, sassafras.
These curiously named, easy peasy, shamelessly simple hybrid hussies may make you swear off roll-out biscuits for good.
Perfect. The best brine I’ve ever had. Oh. My. God. That’s what folks are saying about this simple weeknight supper solution.
A relatively ginormous riff on the iconic American snack cake, this Twinkie look-alike boasts an amped-up vanilla smack and ingredients you can actually pronounce.
Behold, the pie that prompted Beth M. Howard’s parents’ marriage proposal. One taste and we understood why. We think you will, too.
Think you don’t need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.
It’s truly a shame that the sauce calls for only half a cup of Guinness. What, oh what, to do with the rest of that bottle of stout?
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
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