This is a guide for people who like to drink fancypants alcohol in the winter, but don’t actually like to put pants on. (So, probably all of you.)
Now queermos! Now ‘straddlers! Now commenters and lurkers!
On crafters and bakers from all faiths and backgrounds!
To the kitchen to cook! To the living room to sew!
Now get on my level! Get festive, you all!
I promised you the recipe for a sweet-savory rosemary apple pie. Fall is here, and it’s baking season!
Scrumptious fall recipes to ensure your first Thanskgiving will go off without a hitch.
Fall’s favorite orange fruit gets creative (and delicious).
We’ve got everything from the things you feed that cousin who always shows up at 9 am to the crazy delicious desserts that will make you forget all that wheat your body hates.
A fuss-free, quick and easy hors d’oeuvre for all your holiday and party needs.
My girlfriend was sick last week, so I decided to make some soup for both of our health.
If I can make something this delicious to put in my mouth, I know you can, too, mostly because I had to watch a video on how to dice tomatoes in order to make this happen. Please don’t let something this good get away.
How to make chile salt for your fruit (to make it taste fruitier, of course) and eat oatmeal in August that won’t involve you sweating directly into it!
Step-by-step instructions on making a fabulous, easy, and probiotic-rich cheese for the beginning monger.
Tomatoes are just the best damn thing.
“Why? Because I WANT to eat pancakes at 2 pm without feeling like a complete waste of human life.”
It’s so fluffy, I’m gonna diiiiie!
Barefoot Brunch — the kind of brunch where you don’t brunch out. You brunch in. The brunch was within you all along. Or at least, in your apartment. And you don’t have to wear shoes in your apartment.
Maple syrup may be the only reason I even order waffles anymore.
A veteran brunchateur gets to the heart’s essence of brunch: decadence.
In honor of the 60th anniversary of Alice B. Toklas’ Cook Book, let’s make some recipes!
Beat the heat with the fruitiest, coolest, and most refreshing thing to hit the summer since you, darlin’.
Myself, I’ve had barrel-aged Negronis, Manhattans and Boulevardiers, but I’ve never made one until right now. My favorite of those I tasted is a Manhattan, so for my first foray into barrel-aging, that’s what we’re going to go with.