An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
And you thought talking politics with Aunt Em was fun after she’s had a few sips of wine. Just wait’ll you slip her something stronger.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
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.
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.
Forget, for a moment, how lovely a turkey imbued with smoke would be and think how lovely an empty oven on Thanksgiving would be.
Authentic barbecue flavor in your own backyard. No smoker required. (No smoking experience required, either, for that matter.)
Ridiculously smooth and earthy and complex. That’s what we think of this sauce. But don’t take our word. Tasting is believing.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
Terra who? This DIY rendition tastes exponentially better than what you can buy in a bag yet costs colossally less.
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
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