You may have had twice-baked potatoes before, but we bet they weren’t anything like this lovely little Irish-inflected spud.
French-y but not at all fuss-y, these superbly chocolate-y crepes satiate a certain je ne sais quoi.
Sometimes carrots aren’t quite as sweet as we’d like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.
Forget Robitussin. This fragrant infusion not only makes a run to the store unnecessary, but it goes down with far, far more ease than that syrupy stuff.
These shatteringly crisp, undeniably sophisticated potato ruffles–chips, if you will–have no ridges. Nor do they need them. They’re intoxicatingly, satiatingly lovely just as they are.
It’s no surprise that a traditional Scandinavian cookie would be warming. Chalk it up to an inspired melding of cinnamon, cardamom, ginger, black pepper, and cocoa.
We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?
Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. But that smile certainly says it all.
Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.
When life hands you too many doughnuts—yes, it’s possible—make pudding. You heard us. Doughnut pudding.
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.
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 purple-stained cake—er, what’s left of it—puts the ease back in pleasin’. Just old-fashioned goodness and the season’s most compelling fruits. Got milk?
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