A list of all the recipes Jo Ann Brown has tested.
Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? Actually, let’s add buxom and buttery.
Toss some shrimp, salt, pepper, and garlic in a hot skillet and keep watch until the shrimp are plump and juicy and perfect. Then sit back and accept accolades.
“Amazing.” “Wonderful.” “Warm satisfaction.” “Won the make-it-again award.” “Easy.” “Quick.” That’s what folks are saying about this luxuriously satiating soup.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again. Not with this mellow, caramelized homemade conserva.
Fresh herbs, a squeeze of lemon, and a foolproof technique lend this grilled chicken its effusive Greek accent.
Bathed in buttermilk and spiced ever so slightly, this Cajun-style fried hen is memorably moist inside, superlatively crisp outside, and gosh darn perfect through and through.
The tempered sweetness of this summery homemade dessert relies on in-season strawberries more than obscene amounts of sugar.
Never has an overabundance of garden lettuces and herbs been so easily remedied—or made so memorable—as this soup.
Pickle-brined fried chicken?! Oh yes we did! And folks are calling it fried chicken perfection.
Bread. Cheese. Egg. Hot sauce. Five bucks says you’ve got the makings for this easy and oozy sandwich waiting in your kitchen.
A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.
A weeknight-friendly riff on slow-roasted pulled pig that juxtaposes tangy sauce, sweet pork, and old-fashioned slaw, all in a jiffy.
Yes, this cauliflower fried rice recipe is low-carb, paleo-friendly, and darn near indistinguishable from the real thing. Swear.
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