“Lovely.” “Perfectly light, fluffy, and irresistibly good.” “Easy peasy!” “Wow. Just wow.” That’s what folks are saying about these biscuits.
A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.
Can you just imagine these little lovelies strewn across cakes, tarts, flans, puddings, cocktails, and more?!
These wee biscuits are spectacular just with a smidgen of butter, but slap some ham or turkey on them and woah.
Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.
It’s as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.
Got leftover spaghetti and some eggs? Then you’ve got supper. This recipe, from a chef at Chez Panisse, shows you how.
We guarantee you’re going to feel Irish when you sit down and savor a slice of this brown soda bread. Consider it your birthright.
One of the best darned cakes we’ve ever tasted. (Seriously. Would we kid about something as dramatically life-altering as this?!)
DIY Baileys, baby. All you need is cream, coffee, whiskey, sugar, and a taste for the finer things in life.
You won’t find a single rolled oat in this granola recipe. What you will find is sweetly crunchy and obscenely nutty goodness galore.
Cookie dough is oft a means to an end, an interim state of existence, a fleeting moment sacrificed to the creation of cookies. No more.
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