This apricot daiquiri will erase your outdated notion of the daiquiri as a cloying girlie blender drink. And it’ll exponentially up your summer entertaining game.
What to do with those lackluster, out-of-season berries that you couldn’t resist buying at the store.
Perhaps the sneakiest way ever to get kids–of all ages–to slurp something relatively nutritious for breakfast.
Our latest incentive to get out of bed in the morning. Sweet, tangy, pale pink applesauce is going to rock your breakfast.
So tantalizingly crisp at the edges, incredibly tender yet not mushy at the center, and lovely through and through. They’ll haunt you forever. In a good way.
Tender, buttery, and enhanced with a subtle citrus lilt. Just as Proust would have wanted. (No madeleine tin? No worries. They’re just as lovely when made in a mini-muffin pan.)
Scrambled eggs. They may seem so simple as to defy a recipe. And yet sometimes a precise technique makes all the difference. Here’s how to make the best ones ever.
Yeah, we know, you’ve probably already experienced carrot ginger juice. But we think you’re gonna wanna try this unconventional and only subtly sweet rendition made with pear instead.
Yet another failproof recipe from Deborah Madison that’s hearty and healthy and satisfying beyond words.
Because who doesn’t want pie for dinner?! And this vegetable galette gets it exactly right with a buttery crust, a creamy cheese sauce, and oh-so-sweet roasted veggies.
Chewy and nutty and salty and subtly sweet and guaranteed to be a little more exotic than any other cookie you’ve ever had. Also gluten-free as well as dairy-free and egg-free and, yes, paleo-friendly.
When done right, coconut rice is an almost indescribably lovely side dish that’s ever so slightly sweet and laughably easy and incredibly versatile. Here’s how to make it.
Made in minutes from just five ingredients, this cranberry relish belongs in your weeknight repertoire and not just on your Thanksgiving table. Did we mention it freezes beautifully?