Tzatziki on your face, huh? We live in a world where it’s been made clear there are no rules and I intended to live as such. And that’s great because tzatziki is my favorite dip that goes with pretty much everything savory. When I die bury me inside a dill leaf store!
Gather ’round, you friends of mine. We’re Wilderness Girls and it’s cookie time.
Five steps. Five minutes. Five fucking stars.
Because my main objective in life is to make things as gay as possible, I coated these truffles in a form of edible glitter known as “disco dust.”
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.
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.
Puff pastry is the lazy femme of baking: effortlessly gorgeous, equal parts comfort and finesse.
“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?!?!'”
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.
Halloween is totally the best, right? Halloween costumes, Halloween decorations, Halloween movies, Halloween parties, and of course, Halloween food.
Because you can always start eating healthy tomorrow.
“There’s a bad taste in my mouth when white restaurant owners co-opt tacos for profits and white foodies venture for the most “authentic” tacos as a badge to show off their own expansive tastes because in both cases they’re taking parts of a culture they enjoy and commodifying it, all while disregarding the parts they don’t care for.”
I went to visit my parents in Tennessee recently and as soon as I walked out of the airport and was blasted with the heat of one thousand angry hair dryers, I remembered why I was a vampire as a teenager. So I did what any respectable adult would do — I went home and made myself a fancy ass cocktail.
In the very first edition of a biweekly column all about tacos, Yvonne writes about her personal connection to the delicious, Mexican super food and her search for damn good tacos far away from home.
Long-time eater, first-time griller? Here are some grilling basics to help you find your feet in front of the fire.