A list of all the recipes Sue Epstein has tested.
Hmmm. Sweet tea. Whiskey. Lemon juice. Sounds like a sassy summertime take on a hot toddy to us.
This brash and boozy sorbet is just what we crave come summer, sorta like the sorbet equivalent of an after-dinner mint. Opa!
Pucker up, cuz you’re going to want to smooch the bejeebers out of this ridiculously easy, sweetly tart sipper. Wowsa.
Ever so slightly crumbly outside and splendiferously fudgy inside, these are the best kosher-for-Passover brownies we’ve ever had.
Let’s get clear about what hummus is and what it ain’t. Real hummus, as made in the Middle East, tastes like hummus. Not fancy. Just perfect.
Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
These lovely latkes are crisp without, creamy within, and sweet throughout thanks to the dulcet tones of sweet potatoes and apples.
Much as we love ice cream, sometimes it’s just too darn hot and humid for something so sweet and sticky. Enter the lemon icey.
Salsa masquerading as salad, this recipe for kachumbari (say it with us, ka-chum-bar-i) is from Kenya, not Mexico. Surprise!
The words “orange chicken” used to make us think of gloppy Chinese takeout—until we tried this lovely little number.
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