Crisp roast chicken skin makes everything better. And we mean EVERYTHING. Witness these bewitching deviled eggs.
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “Eat your veggies!”
Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.
Looking for an excuse to invite folks over? Here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips finish.
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
A staple in the eastern Mediterranean, these little pastries put equal emphasis on pastry and cheese to divine effect.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so pretty in pink.
Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
Going for a pigskin theme for your next have-folks-over-to-crowd-in-front-of-the-game-on-the-flat-screen party? You need this.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
Desperation dinners just got a heck of a lot less boring since we stumbled upon this genius grilled cheese combo.
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