Pork wrapped in bacon and roasted until crisp outside and tender inside. Easy. Economical. On the table in 45 minutes. Any objections?
Essentially just chicken coaxed to tenderness in beer, this beer braised chicken with root vegetables is simple to make, complex in taste.
Peppery greens, creamy blue cheese, and crisp pear are jumbled together with a sweetly nutty vinaigrette that’s so delicious you may just catch folks licking the plate.
Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, roasted garlic and caramelized onions. Any leftovers freeze and reheat beautifully.
Seriously, it’s so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?
Comfort finds us in unexpected ways. And thank goodness for that—or rather, thank goodness for this not-too-sweet, subtly apple-y quick bread.
Ever wondered if healthy, easy, homemade turkey meatballs that aren’t dry as cardboard even exist? These tender meatballs oozing with melted mozzarella are proof that they do.
Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It’s even better.
Haute yet homey, this rustic Italian cake with its delicate crumb and pockets of jammy plum awesomeness will cause you to anticipate plum season like never, ever before.
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
Carefully concocted to rely on less sugar than the cloying milk chocolate cream pie of our childhood, this is a far more adult-friendly, yet still spectacularly satisfying, rendition of a classic.
This brashly untraditional panzanella grills the bread so you can dispense with waiting a day for stale bread. It also tosses in fresh mozzarella because, well, when is cheese ever a bad thing?!
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again. Not with this mellow, caramelized homemade conserva.
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