David divulges his mental music queue, a groovin’ jukebox that loops over and over and over again.
Mint. Muddled. Mine. More. When we’ve got this gin-based mojito on our minds, those are the only words we can muster.
A smooth, creamy, scintillatingly sweet ice cream that will take you straight back to Saturday morning cartoons and that bowl of cereal sitting beside you.
Remember your mom telling you “Pretty is as pretty does…”? This lovely elixir knows no distinction–it’s just pretty through and through.
A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
Sweet as nectar. That’s what we think of this Southern classic, a charming stack of pineapple, coconut, bananas, and pecans aplenty.
This tipsy tapa of Portuguese descent is intended as just a single bite, though we found it impossible to stop at just one.
Kathleen Flinn, author of “The Kitchen Counter Cooking School,” chats about her journey from a Le Cordon Bleu graduate to a teacher in Seattle home kitchens.
This weeknight friendly, company worthy, simple but not simpleminded, subtle but not insipid pasta concoction has us swooning.
David and The One sit down to their first backyard dinner of the season, a very candid, unstyled, non-fussed affair.
A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!
The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties. Okay. A lot of liberties.
It was a dark and stormy night…oops. We mean, this stiff yet slightly sweet cocktail is certain to thunder through your evening.
A little semolina goes a looooong way in lending this dough an easy-to-knead workability and a surprisingly tooth-sinking texture. (You heard us. Tooth-sinking.)
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