This bird borrows its Peruvian accent from its amazing technicolor dreamcoat of paprika, cumin, and garlic.
Bet you’ll never go back to a Reese’s Peanut Butter Cup after experiencing this lighter-than-air peanut-butter mousse and knee-weakening chocolate ganache topping.
This supple, falling-apart tender pork roast may require a lot of time in the oven, but barely any time at all from the cook.
A blur of sweet, smoky, creamy goodness, this tartine of sourdough, a schmear of blue cheese, and a dribble of honey makes basic bruschetta seem humdrum.
This utterly indulgent French toast takes its richness, in part, from a cream cheese and cranberry filling. Sorta screams Sunday brunch, yes?
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh.
Larded with bacon, freckled with hints of fresh parsley and cilantro, and left pleasingly, old-fashionedly chunky, this country-style pâté redefines refined.
Rich, robustly flavored, and rousing in the way only espresso can be, this is the ne plus ultra of coffee cakes.
You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.
Dessert for breakfast. That’s the best we can do to convey–in words as opposed to moans, anyways–what this maple-candied bacon recipe means to us.
This eminently reliable, no-fuss recipe doesn’t ambush you with carving trickery. It’s just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.
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