A list of all the recipes Cindy Zaiffdeen has tested.
There’s a week or two midsummer when blueberries and tomatoes hit their peak. That’s the time to make this salad. Ready? Go!
An uber-tender roast and crisp-as-can-be roasted spuds that’re both proper and ridiculously untraditional.
A spuddy, you ask? It’s what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.
Not that making homemade chicken stock is difficult, but this slow cooker chicken stock? The easiest ever.
A little sugar, a splash of bitters, and a lotta booze—your grandma’s go-to drink. (Oh wait, was that just us?!)
How poetic that a recipe whose ingredients scream out for Thanksgiving would, in and of itself, be reason to give thanks.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
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.
Perfect. The best brine I’ve ever had. Oh. My. God. That’s what folks are saying about this simple weeknight supper solution.
Sweet, spicy, and just a little sassy. That’s what we think of this sensational synthesis of everyday ingredients. Slather it at will.
No matter what its title, this little life-changer of a recipe isn’t quite Mommom’s, er, your grandma’s banana bread. It’s better.
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
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