How fortunate that all it takes to bring some sweetness and loveliness into one’s life is sugar, cashews, and a little patience.
David tells the tale of the two drama-ridden dressings he grew up with at his family’s Portuguese Thanksgiving table.
If you’ve yet to heat butter ’till it turns nutty brown then dribble it over any and every thing, you’ve yet to live. Here, let us show you how.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
It doesn’t get much simpler than this make-ahead relish. Just simmer cranberries, sugar, and orange until you hear a “Pop!” and then plop it in the fridge.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
Great gravy doesn’t just happen by chance. At least, not for us. Here’s how it does happen.
Know what really satisfies? Making these DIY, gooey, peanutty, caramel-y, milk chocolate-y Snickers bars.
Every Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here’s how the Leite family makes it.
Perhaps the easiest pie crust ever. Actually, we take that back. Definitely the easiest peasiest pie crust ever. No kneading. No rolling out. Really.
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
You could call this sausages with mashed potatoes. But we sorta feel obliged to say bangers and mash. Faux British accent optional.
Remember those wee rounds of shrink-wrapped smoked Cheddar from holidays past? Banish the memory forever.
Brisket, short ribs, and chuck. When melded in just the right proportions, they turn out the most luxe made-from-scratch burger we’ve experienced.
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