A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.
Mmmmm…doughnuts. Ethereally fluffy, wonderfully drippy, homemade glazed doughnuts. What are you waiting for? Go make some.
Campfire cooking’s got nothing on this savvy, sassy, retro dessert that comes together in the comfort of your kitchen.
Say so long to sad, soggy, store-bought pastries. Hello, easy and irresistibly flaky pastries oozing with summer fruit awesomeness.
No-bake cake doesn’t get any easier than this funfetti fudge that’s complete with a semisweet chocolate “cake” layer, a white chocolate “frosting” layer, and sprinkles galore.
Pain de mie is perfectly rectangular and, as such, perfect for toast and sandwiches. It’s traditionally made in a Pullman pan but we show you how to use any old loaf pan.
Exactly like those soft, puffy, cakey frosted sugar cookies found in the bakery of your local grocery store that the kids beg you to buy—minus the scary artificial ingredients.
Because you really can’t go wrong tossing meat in a pot with beer.
These are, in all seriousness, remarkably fudgy and every bit as rich as the real deal despite being flourless, paleo, and easy as heck to make.
Unequivocally and unspeakably better than those preservative-laden, shrink-wrapped cake imposters you grew up on. Swear.
This best oatmeal cookie recipe is like the baking version of those Choose Your Own Adventure books, which means your cookies end up exactly the way you like them.
Tax man taketh? Then you need this frugal Italian staple that’s crazy satiating yet made in minutes from mere flour, eggs, bread crumbs, and cheese.
The best kosher-for-Passover brownies we’ve ever had, these are ever so slightly crumbly outside and splendiferously fudgy inside.
A Southern classic, this heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.
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