A list of all the recipes Lori Widmeyer has tested.
Matzoh. Roast beef. Lamb.
Given how sweet and cakey and simple these little confections are, they’re the perfect party dessert—even if you’re a party of one.
What’s that you ask? When’s an appropriate time to serve pot stickers? We honestly can’t think of a time that’s not appropriate.
All the flavor of wings. All the virtuousness of cauliflower. In retrospect, we’re sad it took someone this long to come up with it.
Dust off that waffle iron. You’re going to want to give these crisped dimples and the ooey, gooey cheese they contain a whirl.
Okay. We have a confession. This baklava is not traditional. Not at all. But that doesn’t seem to be stopping it from disappearing.
We know you’ve always wanted to fling pizza dough like a boss. This recipe from Jim Lahey helps you do just that.
Never again eat a stale-tasting, preservative-laden, ickily-sweet, foil-wrapped bar again. These little lovelies will change all that.
Okay, so this fish taco isn’t exaaaaaactly like what we’ve experienced in Baja. But it’s close. Close enough. Maybe better.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that’s the real deal.
This simple, exquisite spring salad sorta makes us wanna mumble “fiddledeedee” in our best Southern accent.
An uber-tender roast and crisp-as-can-be roasted spuds that’re both proper and ridiculously untraditional.
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