When The Border Comes Runnin’ For You


All about this Homemade Crunchwrap Supreme

Wake Up Wake Up Wake Up


The fine art of making an Espresso Cola.

Seitanic Courses


Everyone’s favorite Vegan Black Metal Chef is back with a cookbook “written in the cryptic cypher of metal.”

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Whiskey Drinks To Get Your Mom Elegantly Smashed This Mother’s Day



Because all Mom really wants to do is party.
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What To Drink This Weekend


Courtesy of the U.S. Forest Service’s brilliant 1974 Cocktail Construction Chart.

Better Off Red


Three delicious cocktails to make with that port that’s been hiding in your liquor cabinet all Winter.

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Cooking The Cartoon


The Bob’s Burgers Experiment is a blog that attempts to create all of Bob’s Burgers of the Day.

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I Can’t Believe There’s No Butter (Also: No Bacon Fat)


Bon Appétit extols upon the virtues of frying up a crispy egg in olive oil.

Recipes from Elvira, Mistress of the Dark


Known for her curves, not her cooking

That Post-Farmer’s Market Cocktail


Laphroaig Smoked Cider


1 1/2 parts Laphroaig 10-Year-Old Single Malt Scotch Whisky
3 parts Apple Cider
1 part fresh Lemon Sour


Build over ice in order. Garnish with a lemon wedge.

Easy Does It


Recipes for store-bought Rotisserie Chicken that you should excel at

All About a Patty Melt


The prices for some of these things in NYC are crazy, but I guess that’s what you have to pay for delicious. I was first introduced to the patty melt during a brief semester at Ole Miss, and the craving for this burger topped with onions and cheese, crammed between two slices of rye doused in butter, and finished in a frying pan has never relented. If it’s on the menu, it’s being ordered.

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