A list of all the recipes Carrie S. has tested.
Meat. Vegetables. Fruit. Flavor. Ease. All in one roasting pan. Sounds like the perfect supper to us. Don’t you agree?
A soda fountain classic made with neither egg nor cream, this classic quencher is for children of all ages.
A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?
This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.
Yeah, yeah, we know. You don’t need a recipe for Yukon golds, butter, milk, and salt. Or so you think. Try this and get back to us.
Know that little ditty about how some poor hungry soul’s meatballs were lost when somebody sneezed? It always makes us sad.
French. Foolproof. Froufrou. Fuss-free. Fenomenal. (Work with us.) Rarely does elegance come together with such ease.
We felt a little like Goldilocks when we tasted these fudge pops. Not too bitter. Not too sweet. Just right. Then we ate them all up.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
You know how sometimes you try to recreate a restaurant classic at home and it doesn’t work? This isn’t one of those times.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
A simple, step-by-step recipe for the classic French crêpe that can be mastered by anyone. Yes, anyone. Even you.
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