A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.
Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.
“Beautiful.” “Delicious.” “Easy.” “Comforting.” “One of the best things I’ve EVER made.” That’s what folks are saying about this recipe.
“Super easy.” “Great with beer.” “Disappear fast.” “Yummy!” That’s what folks are saying about this recipe.
Though not quite as sweet as everyone’s beloved carrot cake, this unpretentious parsnip version never fails to wow.
We believe you’ve been looking for a lovely, elegant, knock-their-socks-off dish like this that just happens to be vegetarian, yes?
Think you don’t care for cauliflower soup? Think again. Rather, take a sip of this creamless wonder, then think again.
Easy. Elegant. Effing awesome. That’s what we think of this Mexican classic, whether for everyday or entertaining.
“Impressive.” “Easy.” “Yummy.” “Brilliant.” “No leftovers!” That’s what folks are saying about this lovely little tart.
“Super easy.” “Quite addictive.” “Divine.” That’s what folks are saying about these surprisingly seductive, curiously addictive seeds.
Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.
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