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.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
An Italian classic. And it’s ridiculously easy to make at home with just lemons, sugar, vodka, and a little patience.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
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.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
Yeah, yeah, we know. You don’t need a recipe for Yukon Golds, butter, milk, and salt. Or so you think. Try this and get back to us.
Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.
We could blather on and on and on about this surprising riff on a Southern classic, but you best experience it for yourself.
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
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