A list of all the recipes Jeanie McCallister has tested.
“Lovely.” “Perfectly light, fluffy, and irresistibly good.” “Easy peasy!” “Wow. Just wow.” That’s what folks are saying about these biscuits.
These flaky French pastries are dainty, diminutive, and addictive as heck (typed while licking the sugar from our fingers).
Who knew the famous young detective baked blondies? And not just any blondies. These blondies. The best blondies ever.
Sometimes, though the love of pig is there, you just don’t have it in you to stand at the stove tending to batch after batch of bacon.
A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.
So good even a non-cauliflower-eater will change his or her mind. That’s what folks are saying about this recipe.
Pork tenderloin + bacon = pork to the nth degree. Any objections? Yeah, we didn’t think so.
Not at all like the packaged animal crackers of your childhood, these clever cookies are all-natural and made with love.
Inexpensive, easy, and gentle on hands. Does dish soap get much better than that?! Nope. Seriously.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Swooning alert. We’ve been wobbly in the knees for these sweet little olive oil tortas for a very, very long time.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
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