A list of all the recipes Kim Venglar has tested.
Quiche for one? It sounds a lot more ambitious than it actually is. It’s truly a cinch to make. So go on. Love yourself a little.
Quick, healthful, gluten-free, easy to clean up, and maybe even able to lower your husband’s cholesterol. Anything else?
Cold, creamy, and eminently slurpable, just like the vanilla milkshakes mom used to make. In other words, perfect in all ways.
Fancy schmancy mac and cheese canapés? Why not? Plop these lovelies on a silver platter or into a waiting lunch box.
Just like what you’ll find along the winding highways and byways of coastal Maine–a toasted bun cradling supple mayo-swaddled lobster.
Words sort of escape us when we attempt to describe just how simple, stunning, and scrumptious we find this dish. Just…wow.
How to make head-turning, crowd-pleasing ribs? Simple. Forgo the dry rub on ‘em. Smoke ‘em low and slow. And slather ‘em with a boozy sauce.
“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who just can’t help but exclaim when they try these buttery biscuits.
This bird borrows its Peruvian accent from its amazing technicolor dreamcoat of paprika, cumin, and garlic.
And, on the seventh day, God created gianduia (zhahn-doo-yah). The world has been a more glorious place ever since.
This spicy tomato soup gets its heat from Thai sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.
These—eek!—meringue ghosts couldn’t be any easier. Beat egg whites and sugar until satiny and stiff, create some blobs, and bake. See? Not so scary after all.
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