An elegant and easy riff on steak au poivre, made not with beef but duck breast rubbed cooked to a rosy medium-rare.
These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.
Cuddureddi. It means “a cause for celebration” if you’re from Italy. Well, actually, it means “a sort of doughnut.” Same thing.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
True to their name, these little lovelies practically snap when you take a nibble. We love truth in advertising.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
If you took one look at this tart and thought, “No way, I can’t!”, read the recipe. Then let’s hear you say, “Heck yes, I can!”
This one’s for the gluten-free, dairy-free, low-carb, and Paleo peeps. It’s unlike anything you’ve ever had, we guarantee it.
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
Wowsers! (We can’t really think of anything else to say about these stunning cookies, except they’re far easier to make than you’d expect.)
A quick, simple mash—Yukon golds, butter, milk, and salt—that’s either a weeknight side or a dinner party staple. Actually, it’s both.
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