Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
Campfire cooking’s got nothing on this savvy, sassy, retro dessert that comes together in the comfort of your kitchen.
Imagine how guests will size up your grilling prowess after you slap this baby on the table.
Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists.
Typical of eastern Carolina ‘cue, this tangy sauce is exactly what you want—nay, need—for your next barbecue.
This may not seem like coleslaw to some given its lack of mayo. But its sweet tanginess is going to woo you like never before.
“These ribs are among the best I’ve had.” That’s what folks are saying about these ribs slathered with spice rub and smothered with barbecue sauce and smoked until knee-wobblingly tender.
A weeknight-friendly riff on slow-roasted pulled pig that juxtaposes tangy sauce, sweet pork, and old-fashioned slaw, all in a jiffy.
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.
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.
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.
Using bacon drippings in place of butter makes these can’t-stop-at-just-one cookies both frugal and indulgent at the same time.
“Best” is a pretty presumptuous assertion, yet these chewy but not gooey chocolate-y brownies from David Lebovitz merit it.
Proof that you don’t require buttermilk or an insufferably long overnight brine to make insanely tender, crazily crispy, gosh darn perfect fried chicken.
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