Snap, crackle, pop goes this fried chicken, which relies on more than just flour and cayenne for its coating’s beguiling taste and texture.
“What’s the best fried chicken?” has been asked since skillet was first placed on fire. But we’re not talking recipes. We’re talking finger-burnin’ hot or room temp?
The name of this sweet and sturdy pie crust in French means “so much better than your silly American pastry dough.”
A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, oniony goodness. Accept accolades. See how easy that was?
An irresistible tea cake that’s essentially dessert masquerading as breakfast, lunch, or pretty much any nosh time when you crave something sweet.
Ever wanted to write your own cookbook? Well, now you can. Kinda. Tell us the recipes you’d like to see in our next cookbook, and they might make the cut.
Everything you remember from childhood–crisped (but not burnt) at the edges, slathered with butter, sprinkled with cinnamon, and, if you were fortunate, drizzled with honey.
There’s a lot to miss in Portugal. For David it’s this market woman, a beloved figure in the Alfama district, who knew one of his secrets.
Whether you have unripe berries, overripe berries, or an abundance of the season’s most fragrant berries, say hello to your sweetly sticky solution.
Rabe. Raab. Rapini. Call it what you will, but it’s never better than when jumbled with sautéed garlic and crisped potatoes.
This sophisticated chocolate fix draws on just two ingredients, comes together in minutes, and is satiating beyond belief.
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