Better known as seven layer bars, this bewitching stack of graham cracker crumbs, sweetened condensed milk, chocolate, coconut, and nuts just may exceed your childhood memories.
This luxurious white bean soup, loaded with garlic aplenty, is served to newlyweds in bed the morning after…um, well, you know. Sustenance, people. Sustenance.
We know. You already have an egg salad sandwich recipe. But trust us, it’s nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.
Flaunting an ever-practical, always-stunning, goes-with-anything white, this coconut cake glams up holidays, dinner parties, bridal showers, weddings, birthdays, and Tuesday nights.
Lovely. That’s all we can think to say of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled.
True story: This luscious little number inspired one toddler to dip and dunk his way through an entire bag of baby carrots. An entire bag. Behold, the power of the dipper!
Clap of hands. Is there anything that screams spring more than these lightly buttered peas with a wee bit of cooling mint on top? We think not.
Fear not. This Bugs Bunny rabbit confit is so delicious, so falling-off-the-bone tender, you’ll not think once of the cartoon. Promise.
If spring had a taste, we dare say it’d be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.
The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.
Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?
This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.
From cooking icon Edna Lewis comes an airy spoon bread which whispers, in that inimitable Southern way, to be included on tables everywhere.
These little jewels are stuffed with ground meat, layered into a skillet, and seared. Then artichokes are simmered in a tart tomato sauce until tender. Restraint, please.
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