Know what really satisfies? Making these DIY, gooey, peanutty, caramel-y, milk chocolate-y Snickers bars.
Pecans. Chocolate. Bourbon. Dunno about you, but that’s sufficient to make us forget all about that other traditional Thanksgiving dessert. Pumpkin who?
Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
We swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….
An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
A superlatively sumptuous, stupendously simple side of salmon. No swimming upstream with this easy peasy yet impressive recipe.
Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.
These sweet little somethings may just entice you to forget all about the rest of your day’s plans.
Call some friends, set a pot of water to boil, and chill some beer. There’s mudbugs to be had.
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
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