“Intensely maple-y.” “Amazing.“ “Much easier than making pie.” “A recipe I’ll make again and again.” That’s what folks are saying about these.
“A terrific, deeply flavored cocktail.” “A blessing after a rough day at work.” That’s what folks are saying about this cocktail.
Forget the mixed nuts and pulled pork nachos. This maple bacon is what we now nosh while sipping a beer and watching the game.
This Spanish-minded meatballs recipe is from some French chefs who aspire to return the American meatball to a thing of glory.
Because fudge brownies just aren’t indulgent enough, we added an outrageously lovely swirl of caramel sauce. You’re welcome.
Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where’s the longing that comes with anticipation?
Easy to make. Good with beer. Perfect for parties. Sorta makes us think we’re back in college. Beer pong, anyone?
The author calls this cocktail a “Bicycle” because, in his words, “once you are on, you are on, just keep pedaling, have another.”
This Campari Fizz aperitif juxtaposes the herby, bitter taste of Campari with the sweetness of sparkling wine to stunning effect.
“Super easy.” “Great with beer.” “Disappear fast.” “Yummy!” That’s what folks are saying about this recipe.
An unexpected yet inspired concoction of sweet, salt, and smoke that’ll put your childhood recollections of brittle to shame.
“Impressive.” “Easy.” “Yummy.” “Brilliant.” “No leftovers!” That’s what folks are saying about this lovely little tart.
“I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” says David Lebovitz. Uh, we’ll have one of those.
It’d be far more apt to call this “Spiked Cider” or “Boozy Cider” given the benevolent amount of bourbon in this toddy.
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