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.
Knee-wobblingly golden on the outside. Lusciously wobbly inside. Gordon Ramsay would be so proud.
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.
“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these little lovelies.
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?
Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
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.
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