Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy.
Not Portuguese? No worries. It won’t lessen your appreciation for the crackly crust cradling a ridiculously creamy custard.
This classic Portuguese dessert with its tender crumb and citrus smack tastes as stunning as it looks. Swear.
Does the true beauty of this cake lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy-day ease? You tell us.
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
These coconut candy bars taste like a mash-up of Mounds candy bars, peanut butter, and a graham cracker crumb crust.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
The best vegetarian chili recipe we’ve ever tried. Even better, it’s easy to make, just spicy enough, and can even be made in the slow cooker.
Easy to make, these chicharrón chocolate chip cookies turn out soft, chewy, ever so slightly salty, and, in a word, perfect.
Every once in a while, along comes a loaf of bread that’s so rustic, so memorable, it ruins every other bread experience. Here’s that loaf.
This splurge of a chili recipe is made with ultra tender braised beef and is easy to make on the stovetop or in the slow cooker.
“Just like something grandma made.” “A great way to have chicken leftovers.” “WONDERFUL!” That’s what folks are saying about this soup.
Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.
This classic brings good luck and sated appetites to all those who partake on New Year’s Day, or so says Southern tradition.
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