A list of all the recipes Karen Lynch has tested.
An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.
What was once child’s play takes a turn for the fancy when gilded with sweet tart caramelized onion jam. Ohhhhhhhh baby!
Who knew the famous young detective baked blondies? And not just any blondies. These blondies. The best blondies ever.
Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.
There’s literally no comparison between homemade almond milk and store-bought almond milk. None. No way. Nuh uh. Nope.
“Simple.” “Perfect.” “The moistest chicken with the crispest skin we’ve ever had.” That’s what folks are saying about this recipe.
Pork tenderloin + bacon = pork to the nth degree. Any objections? Yeah, we didn’t think so.
Meat. Vegetables. Fruit. Flavor. Ease. All in one roasting pan. Sounds like the perfect supper to us. Don’t you agree?
Why make your own mustard? Uh. Because you can. Duh. As if that’s not reason enough, this recipe is all natural, with no sugar.
A soda fountain classic made with neither egg nor cream, this classic quencher is for children of all ages.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
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