“Your family will think you are AMAZING.” “A straightforward, real deal Cajun gumbo that everyone loved.” “Easy and affordable.” “A keeper!”
“OMG!” “Not too spicy, eat-it-from-the-pot tasty.” “We loved it!” That’s what folks are saying about this chili with its sweet heat.
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.
The number one complaint of folks who don’t like turkey burgers is dryness. Number two is blandness. This recipe is neither.
This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.
These simple yet stylish chicken wings are served in all the chic tapas bars in Andalusia. Our kinda tapas.
Excuse us, but we’re too preoccupied stuffing our pieholes with roast pork butt to say anything. Hey, anyone seen the napkins?!
Easy to make. Good with beer. Perfect for parties. Sorta makes us think we’re back in college. Beer pong, anyone?
“The onion dip to end all onion dips.” “Sublime.” “Light years beyond those soup packets.” That’s what folks are saying about this dip.
Bourbon-spiked, butterscotch-coated, bacon-gilded popcorn raises the bar to a whole new level of hopelessly irresistible.
Who knew the famous young detective baked blondies? And not just any blondies. These blondies. The best blondies ever.
Frozen tater tots and Parmesan cheese. Seems so intuitive, doesn’t it? And yet it’s so wonderfully unexpected. Easy, kid-friendly, adult-appeasing.
Baked chicken wings? As in, chicken wings without the butter, deep-frying, or grease-splattered stovetop? Count us in.
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