A list of all the recipes Joel Jenkins has tested.
Meat. Vegetables. Fruit. Flavor. Ease. All in one roasting pan. Sounds like the perfect supper to us. Don’t you agree?
It’s remarkable what you can do with a can of beans. Here it’s transformed into a pretty classy purée (aka poor man’s hummus).
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “Eat your veggies!”
Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.
Pancakes are swell, but breakfast hasn’t got an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
Yoohoo, you who’s trying to eat more healthfully, start cramming carrots in your pieholes with this satisfying little number.
Most Southerners believe—correctly—that wings are the sweetest part of the chicken. Amen to that.
All the flavor of wings. All the virtuousness of cauliflower. In retrospect, we’re sad it took someone this long to come up with it.
Easy. Quick. Amazing. Wonderful. Warm satisfaction. Won the make-it-again award. That’s what folks are saying about this soup.
This one’s for the gluten-free, dairy-free, low-carb, and Paleo peeps. It’s unlike anything you’ve ever had, we guarantee it.
This jumble of sweetly caramelized vegetables creates a lovely, though unconventional, sauce of sorts for pasta. We’re such rebels.
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