Easily the easiest no-fail chocolate fudge recipe ever. But that’s not the only reason why we make batch after batch. Oh no.
Bet you’ve already got everything you need for this frugal pantry pasta. All you need now is 15 minutes to pull it together.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
Cuddureddi. It means “a cause for celebration” if you’re from Italy. Well, actually, it means “a sort of doughnut.” Same thing.
This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
If you just took a look at this stunning tart and thought, “Oh, I can’t do that!”, think again. We suspect you can.
Wowsers! (We can’t really think of anything else to say about these stunning cookies, except they’re far easier to make than you’d expect.)
Yeah, yeah, we know. You don’t need a recipe for Yukon Golds, butter, milk, and salt. Or so you think. Try this and get back to us.
Know that little ditty about how some poor hungry soul’s meatballs were lost when somebody sneezed? It always makes us sad.
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
A simple, sophisticated riff on traditional mac and cheese that’s more alfredo-y than casserole-y. No complaints here.
With its crisp, nubbly coating and moist, insanely tender meat, this is fried chicken perfection. Finger lickin’ good.
We swoon to short ribs prepared almost any way. But especially when braised with coffee and chiles. That is to say, this way.
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