A list of all the recipes Adrienne Lee has tested.
This garlic confit is essentially tender, aromatic, subtly sweet cloves of garlic confit that are insanely irresistible.
Magically delicate and nuanced cookies that satisfy the little kid cookie craving in an adult sorta way.
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
We’re not going to do a song and dance to entice you to bake this cherry pie. Nope. We don’t need to. I mean, just look at it.
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
Campfire cooking’s got nothing on this savvy, sassy, retro dessert that comes together in the comfort of your own home.
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.
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