Vegan chocolate cupcakes. So scrumptious and deep dark chocolatey that no one’s even going to notice they’re vegan. Swear.
This easy slow cooker beef chili requires less than half an hour of effort and you’ll come home to a meal that tastes like you’ve been cooking all day.
Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.
The classic jam bar perfected. Sweet raspberry preserves are layered between a nutty oatmeal cookie dough crust and crumb topping. Um, yum.
Easy, inexpensive, not too spicy, comforting as heck, and made with ingredients you probably already have. It also just so happens to be vegan and gluten-free.
Folks are saying this is the simplest ice cream recipe they’ve ever made. They’re also calling it the most satisfying.
Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that’s essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.
Bulgogi meatballs are a tasty riff on Korean barbeque that deliver a sweet-salty-umami flavor burst. Perfect for dinner or cocktail munchies.
Slightly sweet from a corn masa filling, Nopalito’s tamales are a can’t-say-no recipe. And that mole sauce? You’re gonna want to slather it on everything. #tamales
Can you roast a whole chicken in an Instant Pot? Well, yes. Kinda of. Is it “technically” roasted? No. Does it have a deliciously rotisserie-like flavor? You betcha.