Crunchy red cabbage and sweet carrots combine with spicy jalapenos and chopped fresh cilantro. Everything is tossed with just a bit of mayo for creaminess and a big squeeze of lime juice for tang. Here’s how to make easy slaw for your next taco night.
It’s an apple-inspired twist on the viral recipe for chocolate eclair cake.
Whether you roast your brisket in the oven, use a slow cooker, or smoke it, a well-cooked brisket is tender and very flavorful. But cooking is only part of the process.
My dad made two things when I was growing up: Saturday morning pancakes and salsa. Both were foods of adaptation. He is a Tapatio, a native of Guadalajara, Jalisco, who immigrated to the U.S. at the age of 21.
Banana muffins make use of an ingredient that’s beyond its prime for eating out of hand, but is now perfect for giving muffins a naturally sweet fruit flavor.
A two-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavor.
Should your toast be sweet or savory, cooked on the stovetop or in the oven, served up in slices, baked into a casserole, or even stuffed with ricotta?
This homemade vodka sauce rivals anything you can order from a restaurant. It’s perfectly creamy (thanks to plenty of cream!) and has just the right texture, thanks to the whole peeled tomatoes.
The sweet but simple loaf is easily customizable and requires little prep — it’s no wonder it’s so popular.
A French 75 is great classic cocktail to celebrate milestones or special events with (it just might be the ultimate Valentine’s Day libation!), but it’s also a great excuse to break open a bottle of Champagne any day you feel like popping a cork.