A list of all the recipes Deb Russell has tested.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
This is prettier and more puddinglike than we’re accustomed to in a cheesecake. But no complaints here. None whatsoever.
No mere mash, this creamy potato purée owes its uber velvetiness to indecent amounts of butter and cream. Oh yeah.
Ideal for lazy weekends as well as harried weekdays, these soft-boiled eggs are cooked to perfection in less than five minutes. You’re welcome.
This easy-to-make, easy-to-transport picnic fare appeases the robust appetites of gents as well as the dainty sensibilities of ladies. Don’t mind if we do.
Tomatoes, tomatoes, tomatoes. When you’re inundated with ’em, there’s just one thing to do with ’em—make sauce and freeze it.
Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.
This simple elixir, er, spritzer draws on sweet cherries, tart lime, and sugar syrup. Splash into sparkling wine or seltzer as needed throughout the dog days of summer.
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