These gluten free brownies are remarkably fudgy and seriously taste just like the real deal despite being flourless, paleo, and easy as heck to make. You’re welcome.
“Best” is a pretty presumptuous assertion, yet these chewy but not gooey chocolate-y brownies from David Lebovitz merit it.
Not all pimento cheese recipes are created equal. This one, with a touch of barbecue, definitely has an unfair advantage.
Easiest. Ribs. Ever. Yet with the same scintillating, fall-off-the-bone goodness as their grilled and smoked counterparts.
This Sriracha deviled eggs recipe is made with hard-cooked eggs, mayonnaise, mustard, bacon, and hot sauce. A new classic.
The Attack of the Killer Cherry Tomatoes took place at David’s this summer. [Spoiler alert!] Here’s how it ended.
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.
“Could not have been easier.” “Perfect.” “A one-pot wonder!” That’s what folks are saying about these super simple cakey brownies.
Call it what you will, this cocktail is equal parts Mexican Bloody Mary, riff on a michelada, and a simple but satisfying tomato beer.
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. That’s what you get with this hen.
The stealth ingredient in this masterfully melded barbecue sauce? Bourbon. One taste and you’ll understand why it’s so darn smooth.
This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.
“The finest peach cobbler that I have ever, or will ever, eat.” “WOW!” “An 11 out of 10.” That’s what we’re hearing about this cobbler.
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