Not just the stuff of sweet memories, angel food cake is still in fashion–and still fashionably simple to whip up. Truly heaven sent.
Here’s an easy, elegant way to coax stalky asparagus to goodness, with cheese and bread crumbs concealing all manner of out-of-season vegetal sins.
“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.
Get out your go go boots, halter tops, and paper cocktail umbrellas. The ’60s are back. In a big way. And they’re groovier than ever.
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.
French-y but not at all fuss-y, these superbly chocolate-y crepes satiate a certain je ne sais quoi.
Every once in a while, along comes a loaf of bread that’s so rustic, so toothsome, so memorable it ruins every other bread experience. Here’s that loaf.
Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.
Grandmothers tend to know a thing or three about pastry. Flakey, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.
Sometimes carrots aren’t quite as sweet as we’d like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.
That’s right. A behemoth stack of French toast made from–believe it–thick-sliced banana bread. Sort of makes you believe in Santa, too, doesn’t it?
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