Perhaps the simplest precursor to a dinner party ever. Just make the savory shortbread dough, freeze it, slice it, and bake it at the very last second. You’re welcome.
Home cook and storybook savant T. Susan Chang explains how she eventually came around to baking this quick, fragrant, subtly sweet loaf from a gourd of fairy tale proportions.
These beauties aren’t unlike classic sugar cookies in terms of ease and appeal. They’re just a little richer and a lot less expected.
Comfort finds us in unexpected ways. And thank goodness for that–or rather, thank goodness for this not-too-sweet, subtly apple-y quick bread.
With just four ingredients in the chutney and chops that practically cook themselves, this subtly sweet twosome makes an emphatic, easy supper statement.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Still, when you tire of that, there’s always this deeply satiating tactic.
These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.
Grab your appetite, your beer, and your napkins. This burger melds Cheddar, crisped onions, and a horseradish-spiked sauce to messy, if memorable, effect.
Fresh herbs, a squeeze of lemon, and a foolproof (and fun to say!) technique lend this grilled chicken its effusive Greek accent.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
Sweet and simple. Nothing but cabbage, cider vinegar, sugar, mayo, a little onion, salt, and oil. Just like you’d find at a BBQ shack.
An irresistible tea cake that’s essentially dessert masquerading as breakfast, lunch, or pretty much any nosh time when you crave something sweet.
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