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.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
We know you’ve always wanted to fling pizza dough like a boss. This recipe from Jim Lahey helps you do just that.
Perhaps the simplest, most versatile brine ever. Seriously. Just salt and water. Surely you can handle that.
Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but béchamel whisperer?
Yup. You can make your own chunks of porcine indulgence with nothing more than thickly sliced bacon and a sturdy skillet.
What light through yonder window breaks? It is the east, and this flaky pie crust is the sun. (That’s how much we love this crust.)
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made with real cocoa, coconut milk, and honey. Paleo-friendly!
You can probably do fancier, chef-ier things with shishitos than blister them in a hot skillet. But why when they’re so terrific like this?
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