This recipe may not be exactly what Dr. Seuss intended when he wrote Green Eggs and Ham. Oh well.
Those nights when it’s half past when you’d wanted to eat and you’re too exhausted to think, turn to this kid-friendly, adult-approved, done-in-minutes fix.
This eminently slatherable, uber cheesy spread is so stupendously super you’ll want to ladle it on everything–and by that we mean burgers, chili, baked potatoes, french fries, tacos, tater tots….
These—eek!—meringue ghosts couldn’t be any easier. Beat egg whites and sugar until satiny and stiff, create some blobs, and bake. See? Not so scary after all.
These white cupcakes smothered with a rich ganache frosting are sorta the cake lovers’ version of the black and white cookie.
For these tandoori chicken roll-ups, chicken is marinated in a yogurt-spice mixture, which lends flavor as well as tenderizes. The roll-ups are great for lunching with the kids.
These cookies are filled with crunchy bits of peanuts, peanut butter–in short, they’re the most peanut-y cookies you’ll make. Add chocolate for more flavor.
Fashioned from chocolate cake, filled and frosted with meringue, and festooned in a feathery pink coconut boa, these are the real deal.
Small and easy to hold with one hand while you clutch a beer in the other, these DIY sliders are swell for kids of all ages and sizes.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
These chocolate, deep-red devil’s food cupcakes are filled with an irresistible dollop of creamy cheesecake. Just what the kid in each of us craves.
These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.
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