Food & Drink

National Tequila Day Is This Sunday, and You Know What That Means…

A lot of national food “holidays” (seriously, who makes these holidays?) are, in a word, lame. Booze holidays, though? Booze is fun. A celebratory “reason” to drink is exceptionally fun. Therefore, booze holidays are especially exceptionally fun.   National Tequila Day is Sunday. And as the holiday festivities rulebook states, celebration for any given holiday can start within a two-day period […]

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Sweet Dreams are Made of These: Funnel Cake Ice Cream Sandwiches

Picture what you’ve always wanted in life. Ahh, you thought of Funnel Cake Ice Cream Sandwiches, too? So did we! That’s, like, incredibly strange.     But how perfect. So, here they are: Two perfectly airy-crisp funnel cakes sandwiching vanilla or chocolate ice cream. The hardest part about this whole recipe is waiting for the funnel cakes to cool after they’re […]

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12 Ways with Ice Cream That Are Anything but Vanilla

Vanilla ice cream gets ignored. It’s not as lusted after as Chocolate. Not as rich as Peanut Butter Cup. And not as attention-grabbing as Triple Chocolate Chocolate Swirl Chocolate Explosion  (which, for the record, isn’t an actual flavor—yet).   But to us, Vanilla is the OG. And when it’s done up right… it is beyond satisfying. These recipes give Vanilla the […]

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Totchos: The Beautiful Amalgamation of Two Already Beautiful Foods

If you haven’t heard of totchos, here’s a brief rundown: tater tots x nachos = totchos.   Yes, the glorious food mash-up is exactly what you assume the combination of deep-fried potato pockets and nacho toppings would be. And, yes, it’s absolutely (almost devilishly) better than you think it could possibly be, too. Find us a person who doesn’t like totchos and […]

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How to Make Pesto Out of (Almost) Anything

Please do not buy pesto. This is a plea, a P.S.A., if you will: Do not, under any circumstance, purchase a prepared jar of pesto. Because making pesto is so dang easy you could be halfway done before you’re even finished with this article.     Pesto is also one of the most customizable spreads there is—and a good way to […]

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8 Ways to Upgrade Your Dessert Biscuits

You know what’s better served in a biscuit? Everything, except maybe spaghetti—maybe.   That’s because a flakey, golden, buttery biscuit is downright flawless. And if the great Beyoncé has taught us nothing else, it’s that flawlessness is power.  Now, you know what’s a really good use of biscuit power? And we’re talking exceptionally, I’d-eat-this-every-day-if-my-health-weren’t-a-concern good… shortcakes, cinnamon rolls, and cobblers. Applications […]

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You Should Be Jelly of These Gelly Shots (and Make Them)

  Gelly (or Jell-O/gel/jelly/whatever you want to call them) shots are dope as hell. No, they are not some relic of frat parties past. They are not necessarily a vehicle for cheap vodka. Nor do they have to be the scapegoat for questionable decision making. We’re grown-up now—and so are our gelly shots.     First, we have Black Pepper Strawberries-and-Cream […]

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What Happens When Pasta Turns Into Potato Salad

There are a few reactions to potato salad:   Potato salad, yay! Potato salad, ew. Potato salad, eh.   The combination of potatoes and mayonnaise gets a bad rap as a maligned picnic food of yesteryear. It’s put into the same category as too mushy pasta salad with canned black olives or (gasp!) that molded Jell-o stuff patterned with grated […]

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11 No-Cook Sauces That Go with Everything

It’s too dang hot. We’ll say it again: It’s. Too. Dang. Hot. We love to cook. And so do you (otherwise, you probably wouldn’t be here, reading this). But when the oven causes your house/apartment’s temperature to raise to something akin to an inferno, it’s time to cook selectively. By that, we mean cook what’s necessary and no-cook what’s not, […]

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The Secret to Perfect Spareribs

To be clear, spareribs does not mean they’re extra ribs. You’ll have to find it in your heart to forgive the barbecue staple’s misleading terminology.   Spareribs are actually cut from the bottom portion of the pig’s ribs and breastbone, right above the belly. Instead of being spare, the term “spareribs” is European in origin, derived from the German term […]

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