Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
Why make your own mustard? Uh. Because you can. Duh. As if that’s not reason enough, this recipe is all natural, with no sugar.
Grilling. Boiling. Microwaving. Roasting. Steaming. We’ve got the best ways to cook your hot dogs right here, folks.
Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you’ll find on the streets of Paris.
On the spicier side. Not too sweet. With a nice tang. That’s what we think of these ribs. Seconds, please?
C’mon, potato salad mavens. We’ll show you our fave potato salad stir-ins if you show us yours.
This pie marries the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich in a rich, gooey, messy cream pie.
“If I could make only one pie in my lifetime, this would be the one.” That’s what folks are saying about this pie. Yep.
Finally, an appetizer that encourages you to be piggish. So what are you waiting for? Go on. Pig out.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
Going for a pigskin theme for your next have-folks-over-to-crowd-in-front-of-the-game-on-the-flat-screen party? You need these.
This updated classic that’s even better than we remembered is like childhood 2.0. (We mean that in the best possible way, Mom.)
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