A list of all the recipes Lori Widmeyer has tested.
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.
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?
When David decides to DIY bacon, he really decides to DIY bacon. Seriously, folks. You gotta taste his take on cured pig.
Barely a recipe, this weeknight salvation is more like a simple blueprint for eating in season. Amen to that.
This little homemade muesli number will upend your notion of boxed breakfast cereal. No cardboard-like, dusty-tasting grains here.
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
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.
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