A list of all the recipes Kristina R. has tested.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
The toastiness of porter + the sweetness of root vegetables + the spiciness of mustard = our type of braise.
Savory little somethings with a surprise for those of you unfamiliar with the flamboyant flavors of Latin America.
We’ll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.
No matter what its title, this little life-changer of a recipe isn’t quite Mommom’s, er, your grandma’s banana bread. It’s better.
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
This simple crumble works its considerable magic on whatever fruit you fancy.
Milkiest? Chocolatiest? We think so. This creamy, dreamy little concoction is smoooooothness on a spoon.
We’re hearing that this all-natural rendition of red velvet cake surpasses the artificially dyed classic. See for yourself, grown ups.
Enchiladas that are not for the eminently indecisive, these offer you options galore–chicken, black bean, or some of each–tucked in a tortilla and smothered in sauce.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
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