A list of all the recipes Anne Petito has tested.
Folks tend to be gobsmacked by these sticky, spicy, seductive roasted almonds with a sweet heat. We can understand why.
New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.
We’ll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.
Crisp-skinned. Juicy. Aromatic. Easy. Gorgeous. Heavenly. That’s what we’re hearing about this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? And can we add buxom and buttery?
We can certainly understand why street food has catapulted into trendiness, assuming it all tastes as soulful as these skewers.
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