A list of all the recipes Adrienne Lee has tested.
A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?
Dust off that waffle iron. You’re going to want to give these crisped dimples and the ooey, gooey cheese they contain a whirl.
This updated classic that’s even better than we remembered is like childhood 2.0. (We mean that in the best possible way, Mom.)
Nuts. Seeds. Dried fruits. Sweet syrup. The only thing missing is the fancy cellphone wrapping and the fancy price tag.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
This roux-less—and fuss-less—creamed spinach isn’t quite the classic, though no one’s complaining about that.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation.
Some things are so good you want to eat ‘em all yourself. And some are so good you can’t help but share. These are the latter.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
Butter is nice, but we have a hunch you may find this tangy, spicy, cooling drizzle of yogurt, honey, and curry to be just as swell.
Little hands, ginormous expectations. Makes us want to ditch the fizzy little tablets of artificial dyes for something more natural. Hello, kitchen scraps.
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