A list of all the recipes Larry Noak has tested.
Known as gribenes in Yiddish, crisp chicken skins are traditionally a by-product of making schmaltz. Hands-down the loveliest by-product ever.
Crisp roast chicken skin makes everything better. It’s right up there with bacon as far as we’re concerned. Witness these eggs.
Meat. Vegetables. Fruit. Flavor. Ease. All in one roasting pan. Sounds like the perfect supper to us. Don’t you agree?
This unexpected yet enticing melding of sweet and smoky makes for a sassy summer dessert you’ll be craving year round.
If you’ve been looking for an excuse to invite folks over this summer, here it is. Less than 10 minutes from start to wipe-the-creamy-dip-from-your-lips.
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.
Grilling. Boiling. Microwaving. Roasting. Steaming. We’ve got the best ways to cook wieners right here, folks.
Who knew these buttery, airy, delicate little cakes were so simple to make…and so irresistibly delicious?! (Well, Proust, for one…)
On the spicier side. Not too sweet. With a nice tang. That’s what we think of these ribs. Seconds, please?
Yep. We smoked, pickled, and fried these spuds. And we’ve no regrets. David divulges—and indulges—all in this blog post.
David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you’ll just have to read about it.
This pie marries the sweet, smoky, salty, nutty flavors of Elvis’s favorite sandwich in a rich, gooey, messy cream pie.
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