We quite like these granola bars just as-is. But don’t let that stop you from adding your fave stir-ins to make them even more irresistible.
“Everyone loved it, including the kiddos.” “Quick and easy.” “Perfect.” “As good as any restaurant piccata I’ve ever had.” That’s what folks are saying about this recipe.
“What’s up?” you ask. We actually prefer “What’s sup?” as it more pointedly asks what lovely thing you’ve been supping as of late.
Classic white pizza meets spring greens. Talk about our kinda spring detox!
The combination of hard-boiled eggs and dukkah is awesome. And it’s even awesomer in tandem ewith beer.
“Lovely.” “Perfectly light, fluffy, and irresistibly good.” “Easy peasy!” “Wow. Just wow.” That’s what folks are saying about these biscuits.
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.
This outrageously satiating riff on Italian wedding soup swaps traditional beef and pork meatballs for turkey with the lilt of lemon.
Up your grilled cheese game with this riff on the classic that plays loose and easy with Cheddar, chutney, and caramelized onions.
Got eggs, stale bread, and a skillet? Then you’ve got supper. Crisp and crunchy with soft and gooey. Thrifty, too.
This easy, cheap, weird, and truly magical one-ingredient ice cream calls for nothing but bananas and your food processor. Oh, and a spoon.
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