This panna cotta has the most luscious of textures. How to explain it? Hmmm. Sorta like swooping velvet over your tongue.
Inexpensive, easy, and gentle on hands. Does dish soap get much better than that?! Nope. Seriously.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
On the spicier side. Not too sweet. With a nice tang. That’s what we think of these ribs. Seconds, please?
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
C’mon, potato salad mavens. We’ll show you our fave potato salad stir-ins if you show us yours.
Pancakes are swell, but breakfast hasn’t got an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.
There are those people who feel a frozen margarita is a lesser margarita. We are not those people.
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
This gin-spiked sparkling lemonade, perfect for sweltering summer afternoons, is named after an early 19th-century hoax. Honest.
David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you’ll just have to read about it.
A soda fountain classic made with neither egg nor cream, this classic quencher is for children of all ages.
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