Buttery and crumbly in the best possible way, these crazy easy bars have all the taste—and none of the fuss—of a classic linzer tart.
Here’s the secret: Before adding the grilled bread—yes, grilled—let everything else meld for half an hour. Trust us.
The number one complaint of folks who don’t like turkey burgers is dryness. Number two is blandness. This recipe is neither.
Can a cookbook alter evermore the course of your existence? We certainly think so. Here are the ones changing our lives.
David brags about his latest harvest and expresses dismay at blight and Japanese beetles and creepers and other garden horrors.
Plump pork chops are pounded into satisfying submission before being breaded and gently sautéed to perfection.
Memoirist and writing teacher Marion Roach Smith explains to writers and readers what makes a powerful memoir.
This sandwich is chicken’s answer to the pulled pork sandwich thanks to its ethereally crisp, airy beer batter and sassy slaw.
This lime coleslaw may not be your grandma’s recipe, but we think you’re going to like it quite a lot nonetheless.
Parmesan toast. Cheesy toast. Same thing. Just depends on the situation and the company you keep. No judgment passed here.
This take on the classic contains no raw egg, so make it for everyone you love—even the old, the young, and the preggers.
Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where’s the longing that comes with anticipation?
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