This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.
You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.
Slather this irresistible butter over steak, fish, or poultry for some lovely lemony-herby lusciousness in just seconds. C’mon. You know you want some.
This eminently reliable, no-fuss recipe doesn’t ambush you with carving trickery. It’s just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.
This old-timey gratin comforts with everything one could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Gigondas optional.
A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.
Serve this candied orange peel on its own, toss it in granulated sugar after it dries for a festive look, or dip it in melted chocolate.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
This Sugar Syrup Recipe is suitable for most recipes calling for simple syrup. Use at your discretion, depending on how sweet you like things.
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
A true Southern staple, this dish is full of creamy stone-ground grits and riddled with grated white Cheddar cheese. Pass the plate, please.
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