We know. You already have an egg salad sandwich recipe. But trust us, it’s nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.
The color of happiness, yes? But what’s even more stunning about this soup than its vibrant hue and sweet taste is just how easily and inexpensively it comes together.
Chewy, buttery, and teeming with toffee flavor, these are a sophisticated take on those made-from-a-box blondies you scarfed down with your carton of milk in the school cafeteria.
This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.
These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
No, these aren’t the cloyingly sweet, belly-achingly greasy funnel cakes from your childhood. They’re infinitely better. But they still bring back memories. Boy, do they ever.
Inspired by its Cuban cousin, this Mexican mojito (of sorts is sexy and suave thanks to a smooooooth tequila.
Apple dumplings are a bit homier than the typical apple pie or tart and very easy to make. These apple dumplings are glazed and burst with apple flavor.
What makes this raspberry-cinnamon streusel tart special is utterly fresh raspberries and Sri Lankan cinnamon. Seek out the best raspberries you can find.
We’re bewitched, thanks to this aged dough–yes, aged dough–that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate. All you need is patience. And this recipe.
Not entirely unlike the marshmallow-topped sweet potato casserole of your childhood, this “soufflé” of sorts similarly blankets pureed spuds with sugary goodness.
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