Be an Author
Esquites is a street food classic that's easy to make at home.
Recipe Details
Whether you say stuffing or dressing, there’s bound to be a big pan of it on your holiday table. This vegan mushroom stuffing will please vegetarians and meat eaters alike.
Recipe Details
Don’t toss those pineapple peels! Instead, use them to make this delicious tepache, a fizzy, lightly sweetened Mexican brew.
Recipe Details
This quick, easy 3-ingredient alternative to store-bought non-dairy coffee creamer is both more nourishing and cost effective.
Recipe Details
DIY fermented pickles take barely any effort and are the best dill pickles you’ll ever eat.
Recipe Details
It’s a light-as-air vessel for loads of peak-season fruit.
Recipe Details
Knowing dinner is basically done before I even go to work makes me feel like a superhero. No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Now, that’s not a bad way to end a workday.
Recipe Details
Most (not all) of the alcohol from the bourbon will boil away while the sauce reduces, leaving bourbon's distinctive caramel-flavored tang.
Recipe Details
Try to get St. Louis-cut ribs for this recipe, not baby back ribs. Regular spare ribs are fine, too.
Recipe Details
The look in your friends' eyes when they've bitten into something you've made, and they're deliriously happy about what they're eating.
Recipe Details
It’s loaded with juicy berries—any kind will do.
Recipe Details
My mother browns the rice in a separate pan from the pot she uses to heat the stock. This is just to save time. You could easily brown the rice and onions, and add cold stock and tomatoes to it, bring to a simmer, cover and cook, all in one pot. If you have homemade stock, use it! That's what will take this Spanish rice from good to great. Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Recipe Details
Jambalaya is one of my favorite one-pot-style recipes. The combo of sausage, chicken, and shrimp with Creole seasoning and rice is always a winner in my book. Making it in a slow cooker makes it even easier to prepare!
Recipe Details
These crispy wings are coated with sweet waves of cherry wood smoke. No smoker? Use your gas or charcoal grill.
Recipe Details