So good even a non-cauliflower-eater will change his or her mind. That’s what folks are saying about this recipe.
- 15 M
- 45 M
- 6
So good even a non-cauliflower-eater will change his or her mind. That’s what folks are saying about this recipe.
This cashew caramel cracker bars recipe is made with saltines, sweetened condensed milk, brown sugar, and chocolate. An easy crowd-pleaser.
Just like what your grandma would put on the table for Sunday night supper. (Don’t you love how food instantly transports you across time and space?)
Doesn’t get much simpler than this make-ahead cranberry sauce. Simply simmer cranberries, sugar, and orange until you hear a “Pop!” Then slide it in the fridge. Your work is done.
One taste of these sweetly sour lovelies and we assure you, you’ll be convinced that yes, your fall table does, indeed, need pickled grapes.
Infused with spice, suffused with booze, and wrapped oh so neatly, this last course makes quite the lovely gift for guests to unwrap.
“Super easy.” “Quite addictive.” “Divine.” That’s what folks are saying about these surprisingly seductive spiced pepitas.
So easy to toss together. So understated yet sophisticated. So wise in capturing and preserving something during its season.
Why pay an absurd amount of money for a teensy bag containing a couple shriveled slices when you can instead DIY a slew of slightly sweet and eminently easy snacks?
These—eek!—meringue ghosts couldn’t be any easier. Beat egg whites and sugar until satiny and stiff, create some spooky blobs, and bake. See? Not so scary after all.
What’s spookier than a skeleton? Disembodied bones. That is, meringue bones that are so sweet you just can’t resist the temptation to take a bite.
Brisket, short ribs, and chuck. When melded in just the right proportions, as here, they turn out the most luxe made-from-scratch burger we’ve ever experienced.
Magnificent. Marvie. Munchable. Manchego-y. Mmmm. That’s how we think of these glammed-up potato chips (and you can use a shortcut by
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb.