Entertaining is a cinch when you have really easy and reliable recipes, like this one, at the ready. Go on, call some friends.
Authentic German-style soft pretzels with a yeasty center and a dark, burnished crust punctuated with the crunch of coarse salt.
Never again eat a stale-tasting, preservative-laden, ickily-sweet, foil-wrapped bar again. These little lovelies will change all that.
You’ve not experienced the magic of leftovers ’til you’ve had these. Crisp outside. Molten inside. Delish through and through.
What’s easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again.
These quick, easy, gritty-in-a-good-way little corn cakes come from a doyenne of Southern cooking. Put simply, they don’t disappoint.
Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…
Crisp, chewy, nutty, smoky, and unfathomly impossible to not nosh, these are summer’s answer to the kale chip.
Bread. Cheese. Egg. Hot sauce. Five bucks says you’ve got the makings for this little lovely waiting in your kitchen.
You haven’t lived until you’ve had chicken karaage, which is marinated, dredged, and fried twice until oh so nice.
This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.
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