Okay, breadbaking virgins, here’s the loaf for you. Nothing fancy, just flour, water, yeast, and salt.
Sweet but not too sweet, this simple summer dessert is sorta the French take on the crumble. God, we love the French.
A staple in the eastern Mediterranean, these little pastries put equal emphasis on pastry and cheese to divine effect.
Remember how you’d beg your parents for funnel cakes as a kid during the state fair? Now you can have as many as you want.
Who knew these buttery, airy, delicate little cakes were so simple to make…and so irresistibly delicious?! (Well, Proust, for one…)
David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you’ll just have to read about it.
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
Crêpes have got nothing on the crisp, delicate little lovelies known as ah-boh, the famed street food found throughout Burma.
This lovely homemade muesli number, with nary any cardboard-like, dusty-tasting grains or too many raisins, will upend your notion of morning cereal.
You may be stunned at just how easy this sorta elegance can be to pull off in your own kitchen.
Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?
Some days are, without a doubt, cloudy with a chance of sprinkles. Just perhaps not the sorta sprinkles you were expecting.
If you’re the sort who likes things spicy, even very first thing in the morning, then we’ve got a scrambled eggs recipe for you.
A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?
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