A list of all the recipes Raye Tiedmann has tested.
Your banana bread recipe may be batter-splattered and much beloved, but that doesn’t mean it’s nuttier or banana-ier than this.
Quick, healthful, gluten-free, easy to clean up, and maybe even able to lower your husband’s cholesterol. Anything else?
This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.
Some things are so good you want to eat ’em all yourself. And some are so good you can’t help but share. These are the latter.
Breakfast made in a muffin tin has perhaps never been so enticing as with this nifty ooh- and aah-inducing riff on the classic croque madame.
Say the word “bayou” and we conjure romantic notions of swampy marshlands, banjo playing, and, natch, Cajun-spiced shrimp.
Tartly sweet. Or sweetly tart. We can’t quite discern which best describes this simple, stunning sorbet. Not that it really matters.
We swoon to recipes that give us the pretense of being healthful as we douse food in fruity olive oil. Thank you, Lidia Bastianich.
Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.
Butter is nice, but we have a hunch you may find this tangy, spicy, cooling drizzle of yogurt, honey, and curry to be just as swell.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? And can we add buxom and buttery?
We know about your clandestine cravings for Fruity Pebbles and Cap’n Crunch. Thankfully, so do the geniuses at Momofuku Milk Bar.
Mint. Muddled. Mine. More. When we’ve got this gin-based mojito on our minds, those are about the only words we can muster.
Not too sweet. Not too tart. Just right. That’s what we think of this obscenely simple crumble and its come-hither appeal.
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