A list of all the recipes Renee H. has tested.
Expect a slightly ginormous, squat, thin cookie that’s chewy in the center, crisp at the edges, and uncommonly good through and through.
This panna cotta has the most luscious of textures. How to explain it? Hmmm. Sorta like swooping velvet over your tongue.
Sweet meets salty. Salty meets sweet. There. That didn’t take long for them to get acquainted.
We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.
Know that little ditty about how some poor hungry soul’s meatballs were lost when somebody sneezed? It always makes us sad.
Cajeta. It’s how you say “obscenely indulgent, ridiculously easy, and gosh darn good caramel” when south of the border.
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this orange chicken.
A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
We believe in feeding kids real foods. But when you think about it, how much more real does it get than fish and bread crumbs?
New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
This sweetly spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.
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