Crushed graham crackers. Melted butter. Slippery fingertips pressing said ingredients into a pie plate. Brings back memories.
“If I could make only one pie in my lifetime, this would be the one.” That’s what folks are saying about this pie. Yep.
“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these little lovelies.
These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.
Swooning alert. We’ve been wobbly in the knees for these sweet little olive oil tortas for a very, very long time.
A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?
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.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little.
Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle, that is.
A classic. And even better than we remembered. It’s like childhood 2.0. (We mean that in the best possible way, Mom.)
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
Okay. We have a confession. This baklava is not traditional. Not at all. But that doesn’t seem to be stopping it from disappearing.
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