Here's an amazing recipe for delicious, chocolatey brownies using an unexpected ingredient (minus the excess fat and uncomfortable bloating).
One sip of this scarily good cocktail will have you fixing for a refill faster than you can say "Beetlejuice" three times.
This raw chocolate mousse is what your skin is asking for. It’s chocolate mousse that’s naturally sweetened with maple syrup, and nobody would ever guess that it’s made from avocado. Avocados help you to absorb more antioxidants from other foods containing antioxidants — which makes raw cacao and avocados an antioxidant match made in heaven.
Adriana Lima has some of the most famous abs in the world, and she knows it. In her latest selfie, the Victoria’s Secret veteran flaunted her toned six-pack. Lima is as prolific an athlete as she is a model.
If you feel like your body can’t handle one more sugar-dense holiday cookie, this dark chocolate covered gingerbread cookie recipe is going to make your day.
If you’re still scrambling to come up with a delicious dish that you can make in time for an early Thanksgiving dinner, we’ve got you covered.
Asparagus & Ham Stuffed Potatoes can be made in 30 minutes and turn dinner drama into a satisfying family meal. (At less than $3 per serving, it’s cheaper than pizza too.)
This week, we’re spotlighting recipes from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims (Sasquatch Books), a Seattle-based cookbook author. Try making the recipe at home and let us know what you think!
Bill, Judy, Sarah, and Kaitlin Leung are the cooks behind The Woks of Life, a food blog spanning several generations of their family. For the past two years, the entire family has used the blog — featured as part of Yahoo Food Blogger of the Week series — as a platform to communicate, tell stories, and share food across distances.
If you’ve made chili and queso dip for your Super Bowl party and have both left over, use both to build the ultimate plate of nachos during the game.
Making your own bacon is easy, according to Chili montes, the chief bacon maker for San Francisco’s übergourmet Bi-Rite Market: Just buy a first-rate slab of pork belly, trim it into a rough rectangle, rub in a salt cure, and wait.
The week’s cookbook is Beer Bites: Tasty Recipes and Perfect Pairings for Brew Lovers by Christian DeBenedetti and Andrea Slonecker (Chronicle Books). DeBenedetti wrote The Great American Ale Trail, and is the founder of Wolves & People Farmhouse Brewery.
Pizza may eternally duel Bratwurst for the title of most obvious beer companion, but for the dedicated home connoisseur throwing a pairing party, it’s not as easy as it might seem: Tomatoes, especially, tend to wreak havoc when paired with beer.
Fifty years ago, Teressa Bellissimo decided to fry up chicken wings she had set aside for soup to quickly feed her son’s ravenous friends at the family restaurant, Anchor Bar, in Buffalo, New York. Since then, Buffalo wings have, of course, made their way into American food lore.
These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing, aromatic pickle—a perfect introduction to pickling for anyone new to the craft.
Salsas should be seen as spicy condiments, like steak sauce or ketchup, where a quarter teaspoon is added to main dishes to “create an explosion on the palate,” according to chef Roberto Santibañez. Chiles, roasted over a fire and beaten into salsa, are “part of the foundation of all Mexican cuisine,” says French-trained Santibañez, a native of Mexico City who is the former culinary director of famed New York eatery Rosa Mexicana, and lately, the chef-owner of the upscale Fonda restaurants and La Botaneria small-plates bar in Brooklyn, New York, and Manhattan. Here, Santibañez offers three recipes so you can make classic Mexican salsas – a red, a green, and pico de gallo – to pair with dinner at home.
McCartney is also a founder, along with her father Paul McCartney and her sister Stella McCartney, of Meat Free Monday, a nonprofit that advocates for meat-free eating at least one day each week. It’s also great mixed with fresh fruit juice, and here I’ve chosen pomegranate and orange to give it a real zing for a brunch menu.
At New Year’s festivities from China to Portugal and Austria, there’s one dish served as a harbinger of good luck: roast pork. Why pork? It has to do with the way the animals root, pushing ever forward to a better-fed future. Nowhere is the dish more beloved than in Cuba, where it takes center stage at nearly every possible occasion — “Christmas, New Year’s, birthdays, or just because,” says Guillermo Pernot, the James Beard Award–winning chef-owner of Philadelphia's Cuba Libre and a pioneer of Nuevo Latino cuisine.
Russ Crandall is the blogger behind paleo-centric site The Domestic Man and a former Yahoo Food Blogger of the Week. Below, he transforms leftover holiay ham into something worthy of the spotlight itself.