Deeply satisfying, these baked pumpkin donuts are gluten-free, paleo-friendly, and doused with maple and bacon or dark chocolate.
A sorta spicy version of basic beef jerky that’s jazzed up with Sriracha sauce. Camping has never been so enticing.
Never again be tempted to anonymously leave summer squash or zucchini from your garden on your neighbor’s front porch.
These little zucchini crisps are dangerously moreish and make a surprisingly stunning nosh alongside a glass of white wine.
“Who needs ice cream with popsicles this good?” “Will definitely make them again!” “Love.” That’s what folks are saying about these.
S’mores purists may scoff, but that’s cool. More for us. Leftover Halloween candy never looked so good.
Easy to make. Good with beer. Perfect for parties. Sorta makes us think we’re back in college. Beer pong, anyone?
This easy, cheap, weird, and truly magical one-ingredient vegan ice cream calls for nothing but bananas and your food processor. Oh, and a spoon.
Bourbon-spiked, butterscotch-coated, bacon-gilded popcorn raises the bar to a whole new level of hopelessly irresistible.
Feel the need for a little post-bender infusion of subtly sweet, vaguely earthy nutrients? Here it is.