Here’s to a long life and a merry one, a quick death and an easy one, a pretty girl and an honest one, a cold pint–and another one!
Whether you’ve sad-looking plum tomatoes or stunning heirlooms, you won’t regret transforming them into this all-sins-forgiven tart.
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provencal classic.
This tart wooed and wowed us with its sophistication, simplicity, and sturdiness. And unlike that other round eggy thing in a crust, this certainly won’t call into question anyone’s manhood.
David Leite embraces his membership in the potato-loving freak camp and regales us with his latest obsession: potato-bacon pizza.
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