“Everyone loved it, including the kiddos.” “Quick and easy.” “Perfect.” “As good as any restaurant piccata I’ve ever had.” That’s what folks are saying about this recipe.
Burnished skin. Juicy meat. An insanely come-hither aroma that pervades the house. It can be yours for supper.
“So satisfying.” “Cakey and chocolatey and everything a brownie should be.” That’s what folks are saying about this crowd-pleaser.
“What’s up?” you ask. We actually prefer “What’s sup?” as it more pointedly asks what lovely thing you’ve been supping as of late.
We can’t stop sprinkling this everyday Egyptian magic over anything and everything. (Seriously. Someone send help.)
We wouldn’t want you to overlook the fact that the combination of hard-boiled eggs and dukkah is awesome with beer.
An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.
“Lovely.” “Perfectly light, fluffy, and irresistibly good.” “Easy peasy!” “Wow. Just wow.” That’s what folks are saying about these biscuits.
A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.
Plain and perfect, that’s what we consider this simple roast lamb recipe. Save it for lamb of such spectacular quality that it makes your soul sing.
These wee biscuits are spectacular just with a smidgen of butter, but slap some ham or turkey on them and woah.
Perfectly sticky but not overly sweet, this glazed ham is swell for Easter, Christmas, Thanksgiving, Sunday supper…shall we go on?
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