Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
This confluence of cheeses is like a lazy man’s croque monsieur. Cheesy faux French accent and glass of wine optional.
Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.
Great gravy doesn’t just happen by chance. At least, not for us. Here’s how it does happen.
These curiously named, easy peasy, shamelessly simple hybrid hussies may make you swear off roll-out biscuits for good.
A superlatively sumptuous, stupendously simple side of salmon. No swimming upstream with this easy peasy yet impressive recipe.
Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
Perhaps the quickest pickles ever, these tongue-tinglingly tangy specimens come together in minutes. Bet you can’t eat just one.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? And can we add buxom and buttery?
Yeah, watermelon juice dripping off your elbow is a swell thing. So is this incomparably elegant yet easy salad that melds sweet and heat.
This cooling concoction takes its kick from a shot of vodka and, for those who like to live dangerously, a pinch of cayenne.
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