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.
Consummate sidekicks for fried chicken—both classic and unconventional—to keep everyone at the table happy. We promise.
Everything about this flour-free fried bird is contrary to everything we know about fried chicken. Or think we know. That’s exactly what makes it so darn genius.
Snap, crackle, pop goes this fried chicken, which relies on more than just flour and cayenne for its coating’s beguiling taste and texture.
The name of this sweet and sturdy pie crust in French means “so much better than your silly American pastry dough.”
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.
Psychedelic purple cauliflower and sweet potatoes lend oohs and aahs to these easy yet elegant stuffed bacon-y chicken breasts.
These pulled pork tacos are spot-on easy summer food. Simply stuff tortillas with the pork, dress with a blazingly hot sauce, and eat. Sour cream tames the heat.
Chances are you’ve been mashing brownies into ice cream since you were a kid. Still, we could all use a reminder–and this simple recipe certainly does the trick.
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