The Wife and I were in Florida for a few days. On our flight home, a stewardess showed us a nifty trick. Squeeze a bit of lime on a Biscoff cookie and presto! you’ve got Key Lime pie.

F’realz.

Herbs…

Pickle. 

Food 52 shows us how to make Sriracha at home.

We made this for Christmas dinner. Actually, my brother made it and deserves all the credit because it was delicious. I made some of the condiments and I think a new holiday tradition was born.

[Photo Credit: New York Times]

Boids. 

Makes me wanna Challah. 

Sage roasted cauliflower and chickpea pasta.

This oxtail stew is no joke. 

[Photo Credit: M. Sylvia Smith]

Orecchiette with roasted butternut squash, kale and caramelized red onion. 

Sure shot. 

In a pickle…

Michael Ruhlman’s Rosemary-Brined, Buttermilk Fried Chicken.

Yes, please.

How to Make Banh Mi Rolls…

Toot Sweet.

Triple Layer Chocolate Cake with Salted Caramel and Buttercream Frosting. 

Food 52 gives a Thai-twist on chicken noodle soup. 

Mi Quang: Seriously. 

[Photo Credit: Brian Oh]

The Clever Carrot gives sourdough noir. 

Saveur gives Pecan Pie Ice Cream Pie. Wait–what? D’um, okay!

[Photo Credit: Maxime Iatton]

Alexandra gives roasted acorn squash with maple butter.