A list of all the recipes Jean Moats has tested.
This easy shove-it-in-the-oven casserole is exactly what macaroni and cheese ought to be—cheesy, crumb-topped, and ridiculously indulgent.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? Actually, let’s add buxom and buttery.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little.
New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
How poetic that a recipe whose ingredients scream out for Thanksgiving would, in and of itself, be reason to give thanks.
We’re not sure what The King would say about this frozen riff on his fave sandwich. But with all due respect—as well as banana, chocolate, peanuts, and bacon—does it really matter?
Scandalously simple. Ethereally airy. Magical. That’s but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.
Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.
These little lovelies contain sugar and spice and everything nice–including an oh-so-buttery oat streusel and a batter so enticing you’d never, ever guess it’s good for you.
This loosely defined “lasagna” is an easy little cheat of a recipe that relies on frozen ravioli, jarred sauce, and shredded cheese. Shhhhhh.
Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.
Ah, summer. Ah, cobbler. Those two sentiments are sort of one in the same, don’t you agree, seeing as each is easy, effortless, and always enticing?
These gooey, chewy Samoas are worth every second they take to make seeing as you can have them any time the craving strikes. Uh oh.
Ready in just half an hour, this simple but not unsophisticated stew brings you all the complexity of one that simmered twice as long. Sorry, Campbell’s.
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