Eggs in hell? It’s an edible incarnation of Dante’s inferno. Don’t worry, it’s far more fetching than he’d have you believe.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
The tempered sweetness and innate yumminess of this summery ice cream relies on in-season strawberries, not lots of sugar.
Easiest. Ribs. Ever. Yet with the same scintillating, fall-off-the-bone goodness as their grill-roasted or smoked counterparts.
Some cookies so good you want to eat them all yourself. And then there are some cookies sooooo good you just can’t help but share.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.
A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into homemade tomato soup & sigh.
This made-from-scratch soup requires barely more effort than heating up some Campbell’s, though the taste is worlds apart.
Without further ado or feigned guilt, allow us to reacquaint you with a long-lost childhood friend.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail