Who knew Katharine Hepburn was as agile at baking as she was acting? These brownies make us think she missed her true calling.
Pasta made by hand according to tradition is unspeakably more supple and gratifying than store-bought. It’s also way more vibrant.
The asparagus in this salad is sublimely sweet and is balanced nicely by the saltiness of the pecorino cheese and tart zinginess of the dressing.
This riff on the much-ballyhooed blackout cake from Ebinger’s in Brooklyn, NY, has the same pudding-like filling, the same tender chocolate cake, and the same rich, rich, rich frosting.
The cauliflower is finely chopped so it resembles couscous and better absorbs flavors. It’s then tossed in a light basil-lemon sauce with a hint of maple syrup.
These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
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.
Classic chocolate crinkle cookies get a hit of ginger. These chocolate-ginger crinkle cookies will be the first cookies to disappear from the cookie jar.
Gingerbread butter drops pack a wallop of spice and lemon. The butter drops are great for a dessert table, snack, or lunchbox. Gingerbread lovers exalt!
Crumpets with butter and jam. How every British. We’ve never felt more English than the moment we made these.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
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