A list of all the recipes Dawn E. has tested.
Got leftover spaghetti and some eggs? Then you’ve got supper. This recipe, from a chef at Chez Panisse, shows you how.
This easy, cheap, weird, and truly magical one-ingredient ice cream calls for nothing but bananas and your food processor. Oh, and a spoon.
Expect a slightly ginormous, squat, thin cookie that’s chewy in the center, crisp at the edges, and uncommonly good through and through.
Who knew the famous young detective baked blondies? And not just any blondies. These blondies. The best blondies ever.
Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.
Think of granola bars but in cookie form. That’s what you get with these sorta virtuous, sorta naughty little lovelies.
Feel the need for a little post-Thanksgiving, post-Christmas, post-New Year’s infusion of sweetly earthy nutrients? Here it is.
Crisp on the outside, tender on the inside, and pretty damn indulgent through and through.
“Delicious.” “Simple.” “Beautiful.” “Easy.” That’s what our testers are saying about this Swedish meatballs recipe.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
It’d be far more apt to call this “Spiked Cider” or “Boozy Cider” given the benevolent amount of bourbon in this toddy.
Ever find yourself in something of a frenzy for figs? Here’s how to put that lovely excess to swell and swanky use.
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