Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you’ll find on the streets of Paris.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
You may be stunned at just how easy this sorta elegance can be to pull off in your own kitchen.
Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
Chances are you’ve not had a burger like this before, but its inspired Spanish accoutrements are gonna make you say “Olé!”
Let’s get clear about what hummus is and what it ain’t. Real hummus, as made in the Middle East, tastes like hummus. Not fancy. Just perfect.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.
It’s sooooo easy to wake up or come home from work, fry some eggs, and plop them on a tortilla. Sooooo ridiculously easy.
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