A list of all the recipes Trudy Ngo-Brown has tested.
Hope you’re not the indecisive sort, ’cause this oatmeal cookie recipe requires some decisions. Let the baking hijinks begin.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
Pizza dough with all the makings of a proper breakfast on top. Seems like a pretty darn good reason to get out of bed to us.
Dust off that waffle iron. You’re going to want to give these crisped dimples and the ooey, gooey cheese they contain a whirl.
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.
Before you roll your eyes and mutter, “Do I need another mashed potato recipe?” we suggest you try these simple, sinful, pleasingly chunky smashed spuds. The answer, you’ll find, is yes.
Scandalously simple. Ethereally airy. Magical. That’s but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.
Yup. It’s still winter. Darn good thing this simple made-from-scratch soup requires barely more effort than heating up some Campbell’s.
This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk and cream, so it’s lighter. Serve the crema warm.
The operative word here is simple. Or is it crackly? Or maybe crisp-skinned? Or even sigh-inducingly tender? You tell us.
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