This 1,000-year-old Berber recipe for spicy, savory-sweet mahjoun—Moroccan hash jam—is “the most legendary of all psychoactive confections.”
These crispy, spicy, savory, and slightly sweet broccoli bites prove that deep-fried food doesn’t have to be a gut bomb.
Throw some dollar bills at this cheap and easy-to-make strip club-inspired Thai dish from Night + Market Song chef Kris Yenbamroong in LA.
This deceptively pretty and shockingly drinkable Prosecco cocktail tames unapologetic Malört into submission with the brightness, sweetness, and florality of its other ingredients.
This drink embraces Malört’s bitterness, rounding it out with bitters, tonic water, and China China, and lifting the acidity with citrus. The sweetness from a salted honey syrup tops it off.
We’re celebrating the wrap-up of Keep It Canada‘s first season by stuffing our faces with Matty Matheson’s gigantic, juicy, perfectly cooked cheeseburgers.
This drink gets its name from its trio of sour ingredients: lemon, yogurt whey, and sour beer. But don’t worry—it will make you smile.
Don’t skip the homemade coconut butter that mimics dairy butter. It’s what makes these cookies as rich as non-vegan ones.
Upgrade your chip and dip game with these fry-to-order nautical nachos by chef Nick Erven of LA’s Saint Martha.
This week, get started on this classic Reuben sandwich with bonus kimchi topping with help from the owners behind San Francisco’s Wise Sons Deli.
Creamy, controversial foie gras comes together with freezer-aisle steak in these cheesy sandwiches.
Nong Poonsukwattana started her wildly popular food truck with exactly one dish: Thai chicken and rice. Yeah, it’s pretty damn good.
For your post-gym meal, share this protein-packed pasta from champion strongman Robert Oberst.
BC spot prawns have a soft, delicate bite when you eat them raw. They taste of the ocean—briny and sweet.
Upgrade the typical chow mein by making your own chewy noodles and adding buttery lobster like the cooks behind Toronto’s R&D restaurant.
Avoid the lines at the local taco spot, and stay home to make these beef tongue tacos from The Lucky Taco food truck in New Zealand. Remember to get extra hot sauce.
Everyone loves a little tongue. Ask your butcher to hook you up with one for these tacos from Auckland’s Lucky Taco.
This cocktail was inspired by the ghost of a bride rumored to haunt the Fairmont Hotel. Even the dead deserve a drink.
You have to perfect the breakfast basics before you can move on to brunch. Thankfully the guys behind Williamsburg’s Egg are here to help you perfect the sunnyside-up egg.
During my childhood summers, we’d often be in the fortunate position of having more blueberries than we know what to do with. That’s when my mother would make this cake for us to eat morning, noon, and night.
They might look simple, but these are the slowest eggs you’ll ever cook in a pan.
In addition to being super good for you, cabbage is delicious when tossed with blue cheese, hazelnuts, and a creamy dill dressing.
Oh you fancy, huh? This steak is as easy as it gets, and is served with the perfect complements: a delicious black pepper sauce and roasted mushrooms.
There is no fresher, more delightful dessert than ripe berries with homemade whipped cream and crunchy macadamia nuts, topped with lemon zest and a sprinkle of salt.