These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.
These savory-sweet cocktail cookies are simple to make yet pack a wallop of flavor. Set them out as a pre-dinner nibble when you want something fetching.
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
What’s an un-pumpkin pumpkin pie? It’s pie made with caramelized butternut squash, spices, and a splash of brandy. It’s subtly different than the classic yet still oh so perfect for Thanksgiving.
This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.
This goes-with-anything veggie side relies on pantry staples, comes together in 10 minutes, makes minimal cleanup, and lowers your husband’s cholesterol. You’re welcome.
All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.
Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
So long, Eggos. Helllloooooo, glutenless goodness. These little multigrain lovelies couldn’t be simpler—or more satiating.
Imagine white beans slowly braised in olive oil spiked with garlic, rosemary, thyme, and Parmesan. Was healthful ever so tempting?
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