The future of bananas may or may not be sound. For that reason, we must make as many of these banana recipes as possible as an homage to what may be the most underrated fruit in your kitchen.
These coffee and espresso recipes are about to become your new best part of waking up.
According to our calculations, wherever you are in the world, today is a prime time to start collecting pomegranate recipes.
I need to learn how to cook these motherf*ckers, because I’m just totally and completely intrigued by their prickly exteriors and absolutely delicious spirits.
I found this recipe for Red Wine Hot Chocolate and tweaked it a tiny bit. Here’s how to make it.
Different kinds of grits, very special grit combination plates, and even grits in new shapes. It’s all in here!
Has your champagne lost its sparkle? Here are a whole pile of things to make with it anyway.
For me, making tamales is a way for me to connect with my mother, to feel like her daughter, and to take parts of herself that she’s passing down and make them a part of myself.
I’m not interested in the kiddie theme park variety made of cream soda and syrup from a squeeze bottle; I want hot, alcoholic, grown-ass woman butterbeer.
Puff pastry is the lazy femme of baking: effortlessly gorgeous, equal parts comfort and finesse.
The season for all cranberry everything is so short, but so sweet (and tart!). Here’s 35 ways to enjoy cranberries while they’re available!
“This recipe is one-fourth jollof rice recipe from an easy-to-follow blog, and three-fourths looking at my mom and constantly asking ‘IS THIS RIGHT?!?!'”
Latkes are really easy, can be made with everything found in a severely understocked kitchen, and everyone likes them because they are literally just fried potatoes and everyone loves fried potatoes.
My very first Liquor in the ______ back in 2012 was my mulled wine recipe. Things change. Updates are required.
Christmas cookies, Chanukah cookies, plain old winter cookies, and more! Go grab that almond milk – it’s about to be dunkin’ time.
Regrets, I’ve had a few.
Whether you got stuck with leftovers of Aunt Ida’s bland mac and cheese after Thanksgiving, you’re bored of your normal cold cut sandwich you pack for work, or you’re a student and plain rice and beans is becoming monotonous, the answer is an out-of-this-world condiment.
Here’s how to enjoy those suckers all-year round, whether you’re lookin’ to fry ’em, sautee ’em, or eat right out of ’em.
Big olives. Little olives. Stuffed olives. From a can. From a man. With a fox. In a box. Here and there. I would eat olives anywhere.
Plate a perfect platter with these pecan recipes for fall.