Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.
Gluten free. Dairy free. Peanut free. Fuss free. And damn fine at eliciting oohs and aahs from even the most discerning cookie craving.
Stale bread? Here it soaks up a tangy vinaigrette in this Italian classic from the Barefoot Contessa herself. You’re welcome.
Make it homemade instead of out of a box with this easy yet elevated version of an American classic.
Have yourself a merry little Diwali or, as we like to think of it, a festival of ridiculous amounts of fried dough marvelousness.
These chocolate and rum buttercream creatures are known as Igels in Austria, where these edible versions bring a bit of whimsy to the everyday.
This pepper glaze recipe is thick like ketchup, sweet and spicy like barbecue sauce, and versatile enough to use on chicken, beef, ribs, anything.
Few things are as Portuguese as fried salt cod served with a garlic and red pepper sauce. It’s a specialty of the Azores. Tasting is believing.
Meaty pork spareribs are marinated in Portugal’s molho de piri-piri, a traditional hot sauce, then grilled over an open flame.
The garlic—all 40 cloves of it—turns mellows, mild, and darn near sweet as it cooks low and slow in this French classic.
For this roly-poly, fresh blackberries are rolled up jelly-roll style in a milk pastry. A zingy sliced-lemon sauce is serve on the plate as a perfect companion.
A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmm mmm good.
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