A list of all the recipes Helen Doberstein has tested.
Made with crusty French bread in place of squishy hot dog buns, this dog is reminiscent of what you’ll find on the streets of Paris.
Hmmm. Sweet tea. Whiskey. Lemon juice. Sounds like a sassy summertime take on a hot toddy to us.
C’mon, potato salad mavens. We’ll show you our fave potato salad stir-ins if you show us yours.
This gin-spiked sparkling lemonade, perfect for sweltering summer afternoons, is named after an early 19th-century hoax. Honest.
A soda fountain classic made with neither egg nor cream, this classic quencher is for children of all ages.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
This little homemade muesli number will upend your notion of boxed breakfast cereal. No cardboard-like, dusty-tasting grains here.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
We’re thinking about petitioning for the word “julep” to officially function as a verb as well as a noun. Julep us!
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
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