Know what really satisfies? Making these DIY, gooey, peanutty, caramel-y, milk chocolate-y Snickers bars.
How to make head-turning, crowd-pleasing ribs? Simple. Forgo the dry rub on ‘em. Smoke ‘em low and slow. And slather ‘em with a boozy sauce.
The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It’s smoked ketchup. (Yup. You heard correctly.) Bacon, too.
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good baked thing we’ve had in recent memory.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
Tired of settling for an ordinary blue cheese dip that practically necessitates a search party to locate a stray chunk of cheese swimming in mayo? This one won’t disappoint.
Shrimp and longnecks. There’s little else a summer shindig requires, except perhaps these eminently easy dips.
Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what’s for dinner.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
No more standing idly by as those chops you tossed on the grill dry out into leathery toughness. Nope. Not with this trick.
Sorta makes you wonder how you got this far in life without thinking to try this, eh?
The secret to these tender, moist, can’t-stop-at-one baby back ribs? Roast ‘em low and slow, slather ‘em with sauce, and, toss ‘em on the grill.
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