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.
“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these little lovelies.
Known in some parts as tar heel pie, this ridiculously rich and gooey chocolate brownie pie is crazy easy to make—and just as easy to make disappear.
Who first thought to smother a hot dog with chili and strew it with cheese and cram it into one’s face? We’re talking hero status.
Corn dogs, that ubiquitous county fair food, played a crucial, almost divine role, in keeping David alive during a detour in Dallas. Recipe included.
“The finest peach cobbler that I have ever, or will ever, eat.” “WOW!” “An 11 out of 10.” “Magical.” That’s what folks are saying about this crazy easy peach cobbler.
This Sriracha deviled eggs recipe is made with hard-cooked eggs, mayonnaise, mustard, bacon, and hot sauce. A new classic.
So long, luminarias. Here’s how to easily and inexpensively up your outdoor entertaining game.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
Because fudge brownies just aren’t indulgent enough, we added an outrageously lovely swirl of caramel sauce. You’re welcome.
Rumor has it “mojito” translates roughly as “little spell.” We like that almost as much as we like the cocktail responsible for said spell.
Never again be tempted to anonymously leave summer squash or zucchini from your garden on your neighbor’s front porch.
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