South Carolina BBQ sauce is a little sweet, a little tangy, not spicy at all, and just extremely, extremely good.
Author: The Practical Kitchen
This shaved Brussels sprouts salad is topped with bacon bits, dried cranberries, candied nuts, and a warm maple bacon vinaigrette.
Everything you need to know to hand stretch pizza dough and make crispy, bubbly perfectly round pizzas at home.
My go-to bubbly, thin crust pizza dough recipe builds strength and flavor thanks to a long overnight rise.
A foolproof recipe for one-skillet cacio e pepe, aka “cheese and pepper” pasta that takes less than 15 minutes to prepare.
The splash of orange juice and sprinkle of cinnamon with the delightful hidden pockets of chocolate and crunchy toasted walnuts are what makes this fall fruit salad truly special.
My ideal potato pancake has extra crispy edges, lots of scallions, and tender, textured centers.
Using Chex Mix flavors here isn’t just a gimmick — these are genuinely really good chicken tenders.
This sage sausage mixture was inspired by trips to Barron’s Beef stand at the Baltimore Farmer’s Market.
This Israeli-style hummus is packed with garlic, then topped with even more garlic and a generous drizzle of olive oil to serve.
“I need you to settle a debate for me: When should you put fresh basil on a pizza? Before or after baking?”
These rosemary olive oil bagels are just as good as Breugger’s and still only take 3 hours to make.
Don’t feed your sourdough starter cups and cups of flour when a few tablespoons will do.
This cherry tomato and sweet pepper tart isn’t just colorful and bright, it’s also one of the best ways to use up extra puff pastry.