Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.
- 10 M
- 2 D
- 18
A list of all the recipes Mackenzie Campbell has tested.
Easy. Inexpensive. No preservatives. Few ingredients. Ample uses. You may never go back to store-bought mustard.
Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.
Easy as heck, this guacamole takes a minimalistic approach that keeps ingredients to the essentials yet doesn’t disappoint. Sorta tricky to come by that these days. And yet here we are.
“Wow!” “Off-the-charts good!” “Divine.” “Amazingly juicy and tender.” “A definite keeper.” That’s what we’re hearing about these subtly and beguilingly spiced chops.
Roast beets until sweet enough to be considered dirt candy. Plonk on a place with tangy goat cheese, peppery greens, and a generous drizzle of honey. Lunch is done.
Got leftover coffee in that pot? Don’t toss it in the sink. Pour it into ice cube trays, freeze, and simple as that, no more watered down iced coffee EVER.
This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style ‘cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.
If you’re the sort who likes things spicy, whether first thing in the morning or at the end of a crazy day, then we’ve got a quick and easy scrambled eggs recipe for you.
Pucker up, cuz you’re going to want to sip the bejeebers out of this ridiculously easy, sweetly tart lemonade. Wowza.
You’ve had grilled fish tacos. But have you had tipsy fish tacos suffused with tequila? That’s what we thought.