A list of all the recipes Jenna Helwig has tested.
Plump pork chops are pounded into satisfying submission before being breaded and gently sautéed to perfection.
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.
If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.
New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
Americans may not know how to pronounce broccoli rabe, but Italians sure know how to cook it. You’re welcome. Er, prego.
Think you don’t need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
This shamelessly simple trick transforms disappointingly ho-hum tomatoes into insatiably sticky, squidgy little lovelies.
Words sort of escape us when we attempt to describe just how simple, stunning, and scrumptious we find this dish. Just…wow.
A weeknight riff on slow-roasted pulled pig and burgers that juxtaposes tangy barbecue sauce, sweet pork, and old-fashioned slaw. All in a jiffy.
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