Parsley, sage, rosemary, and thyme…hum…actually, basil and oregano usurp sage in this lemony marinade that’s quite lovely, even if it doesn’t conform to the lyrics.
You haven’t had chocolate ice cream until you’ve had chocolate ice cream infused with two different types of dark chocolate. Talk about twice as nice.
Whether you seek convention or innovation, you’ll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.
A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
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.
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