Know that bag of forgotten shrimp you bought on sale that’s languishing in your freezer? Start defrosting it. Here’s the ideal use for it.
- Quick Glance
- 40 M
- 40 M
- 0
Know that bag of forgotten shrimp you bought on sale that’s languishing in your freezer? Start defrosting it. Here’s the ideal use for it.
Slightly sweet, fudgy, and full of bittersweet chocolatey goodness. Certain to satisfy both the kid and the grown-up in your house—and in you.
Bun cha. In true Vietnamese fashion, it’s an enticing collision of tastes (sour and smokey and sweet), temperatures, and textures. And it’s gonna leave you wanting more.
If you’ve been hesitant to make chocolate souffle out of fear, worry not. This easy version is guaranteed light, airy, and lofty heights. A no-stress,high-stakes dessert.
Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.
Because nothing says love like cheesy pasta magnificence. This baked mac n cheese, made with Colby and Cheddar and crisp, buttery bread crumbs, is easily one of the best we’ve ever had.
Astoundingly tender and judiciously spicy, these oven barbecued ribs gain a rich, deep smokiness from a simple turn in a hot oven, no fancy outdoor equipment required.
Store-bought puff pastry makes this elegant baked Brie a cinch to pull off. (But that can be our little secret.)
Proof that spectacularly fudgy, messily gooey, intensely chocolatey brownies can be made without butter or eggs.
Too much of a good thing can be wonderful. Witness this macaroni and cheese with fontina, Gorgonzola, pecorino, and Parmesan.