Okay, breadbaking virgins, here’s the loaf for you. Nothing fancy, just flour, water, yeast, and salt.
Bacon cheeseburger pizza. Because sometimes, it’s just too difficult to choose between a bacon cheeseburger and a pizza.
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Sweet but not too sweet, this simple summer dessert is sorta the French take on the crumble. God, we love the French.
A staple in the eastern Mediterranean, these little pastries put equal emphasis on pastry and cheese to divine effect.
On the spicier side. Not too sweet. With a nice tang. That’s what we think of these ribs. Seconds, please?
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
You may be stunned at just how easy this sorta elegance can be to pull off in your own kitchen.
Eggs Florentine, Benedict, and Arnold. Sorta sounds more like a network of Revolutionary War spies than a brunch menu, yes?
A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?
Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.
Given how sweet and cakey and simple these little confections are, they’re the perfect party dessert—even if you’re a party of one.
No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
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