A list of all the recipes Sue Davis has tested.
Baked chicken wings? As in, chicken wings without the butter, deep-frying, or grease-splattered stovetop? Count us in.
A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.
Surely you’ve heard of potatoes roasted in duck fat? Same basic principle—and unspeakable loveliness—applies here.
And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.
This classic Italian spaghetti all’aglio e olio is going to rock your world with its understated simplicity and undeniable frugality.
This swanky sangria relies on a pretty pink rosé and some seriously stunning summer fruits for its sassy and savvy look and taste.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Make no mistake, there are umpteen approaches to frying catfish. None is necessarily right or wrong. But this one is superlative.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
A better way to start your day. Uh, we mean, end your day. That’s what we meant. Yes. End it. Ahem.
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