Before you roll your eyes and mutter, “Do I need another mashed potato recipe?” we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you’ll find, is yes.
Not just the stuff of sweet memories, angel food cake is still in fashion–and still fashionably simple to whip up. Truly heaven-sent.
An easy and elegant way to coax tough spears of asparagus to goodness (andby that we mean concealing any out-of-season sins with cheese and bread crumbs).
“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who just can’t help but exclaim when they try these buttery biscuits.
A slinky little something to slip into, one that comes together easily and elegantly, impresses guests and family, works anytime of day, and sullies but a single skillet.
These exceptionally airy pull-apart rolls bake up crisp on the outside, tender on the inside, and, yes, light as a feather through and through.
Remember that nursery rhyme about Little Miss Muffett sitting on a tuffet? We only recently realized how savvy that sassy gal was, relishing her whey.
This is prettier and more puddinglike than we’re accustomed to in a cheesecake. But no complaints here. None whatsoever.
Never before has a cake been smothered in such cloudlike perfection, er, confection as this billowy white icing and its graceful swoop and swirls.
These subtly spiced, lightly crisped sweet potato wedges will have everyone clamoring for more–and, we dare say, no one guessing they’re healthful.
This tart wooed and wowed us with its sophistication, simplicity, and sturdiness. And unlike that other round eggy thing in a crust, this certainly won’t call into question anyone’s manhood.
Know how every once in a while you taste something that’s so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass the ice cream, please.
A precursor to hash browns, pan boxty is shamelessly simple and flagrantly frugal. Can’t say as we’ve improved any on this Irish classic.
You may have had twice-baked potatoes before, but we bet they weren’t anything like this lovely little Irish-inflected spud.
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