“Silky.” “Creamy.” “Tangy.” “Sweet.” That’s what folks are saying about this pie that tastes like poor man’s cheesecake.
GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.
How to explain these wine poached pears? “Lovely” and “simple” and “quick” and “easy” and “impressive” come to mind.
Roast butternut squash. Nutty whole grains. Fragrant fall spices. Bitter radicchio. Sweet dates. Our sorta salad.
So long, luminarias. Here’s wow to easily and inexpensively up your outdoor entertaining game for the winter holidays.
“A beautifully seasoned, boldly spiced, highly aromatic, succulent, handsome chunk of pig.” That’s what folks are saying about this.
One taste of these sweetly sour little lovelies and we assure you, you’ll be convinced that yes, the world needs pickled grapes.
An incredibly easy and exquisitely spiced embellishment for everything from pumpkin pie to quick breads.
The Attack of the Killer Cherry Tomatoes took place at David’s this summer. [Spoiler alert!] Here’s how it ended.
“A terrific, deeply flavored cocktail.” “A blessing after a rough day at work.” That’s what folks are saying about this cocktail.
Because fudge brownies just aren’t indulgent enough, we added an outrageously lovely swirl of caramel sauce. You’re welcome.
Rumor has it “mojito” translates roughly as “little spell.” We like that almost as much as we like the cocktail responsible for said spell.
“Brilliant.” “Simply astounding!” “Sublime.” “Perfect.” That’s what folks are saying about this avocado sorbet recipe.
Call it what you will, this cocktail is equal parts Mexican Bloody Mary, riff on a michelada, and a simple but satisfying tomato beer.
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