The best kosher-for-Passover brownies we’ve ever had, these are ever so slightly crumbly outside and splendiferously fudgy inside.
Say the word “bayou,” and we conjure romantic notions of swampy marshlands, banjo playing, and, natch, the best Cajun fried shrimp.
This endive salad with Roquefort savvily juxtaposes sweet with bitter, crunchy with creamy, and pungent with comforting as heck.
Sweet and tangy and fall-apart tender. That’s what we think of this braised brisket that makes us go weak in the knees.
Not exactly feeling like spring where you are? This spectacularly simple yet satiating soup is how we give old man winter the middle finger.
A flourless almond cake that’s French and flavorful, this amandier is crisp and crunchy on the outside, dense and chewy on the inside, and gluten-free through and through.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
For those of you who thought you couldn’t ever have a bowl of traditional matzo ball soup again, this recipe is for you.
Using bacon drippings in place of butter makes these can’t-stop-at-just-one cookies both frugal and indulgent at the same time.
“Best” is a pretty presumptuous assertion, yet these chewy but not gooey chocolate-y brownies from David Lebovitz merit it.
Ditch the fizzy artificially dyed tablets for something more natural. Like kitchen scraps.
All the crunch and saltiness and satisfaction of your fave packaged potato chips. None of the icky preservatives, unhealthy fats, and other unconscionable additives.
This bourbon cake is much like a pound cake given its decadent amount of butter and moist, tender, perfect crumb. But oh, baby, wait’ll you taste the bourbon glaze.
“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these little lovelies.
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