As far as pickles are concerned, these are pretty instant in terms of gratification, pretty complex in terms of satisfaction.
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
Some days are, without a doubt, cloudy with a chance of sprinkles. Just perhaps not the sorta sprinkles you were expecting.
Betcha can’t tell the difference between these zucchini pickles and cucumber pickles. Even if you can, we think we know which you’ll prefer.
Elegant. Classic. Magical in all ways. That’s what folks are saying about this little lovely. Cin cin, indeed.
Let’s get clear about what hummus is and what it ain’t. Hummus, as made in Israel, tastes like hummus. It’s not fancy. But it is perfect.
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pie holes with this satisfying little number.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy. Whew.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
Given how sweet and cakey and simple these little confections are, they’re the perfect party dessert—even if you’re a party of one.
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