David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you’ll just have to read about it.
Pucker up, cuz you’re going to want to smooch the bejeebers out of this ridiculously easy, sweetly tart sipper. Wowsa.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. Actually, we doubt it’ll be just once.
Crushed graham crackers. Melted butter. Slippery fingertips pressing said ingredients into a pie plate. Brings back memories.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
These simple yet superlative little cakes are quite mind-blowing in their poundcake-like loveliness. Go on. See for yourself.
Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?
Please consider this recipe an alternative to leaving your abundance of zucchini on your neighbor’s porch in the dead of night.
Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.
David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy. Whew.
Limp onions that take 20 minutes to soften are no substitute for the complex sweetness of these properly caramelized alliums.
When we say this intensely hued pasta is simply stunning, we mean it’s visually breathtaking. Also that it comes together so simply it stuns us.
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