A list of all the recipes Trudy Ngo-Brown has tested.
Perfectly sticky but not overly sweet, this glazed ham is swell for Easter, Christmas, Thanksgiving, Sunday supper…shall we go on?
Cookie dough is oft a means to an end, an interim state of existence, a fleeting moment sacrificed to the creation of cookies. No more.
Sugar and spice and everything nice. That’s what’s packed into each and every component of this stunningly spectacular dessert.
We’d be happy to tuck into these layers of messy goodness any time, any place. Thanksgiving or July 4th, makes no difference.
Says David Lebovitz, “I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” Good enough for us.
And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.
Pork tenderloin + bacon = pork to the nth degree. Any objections? Yeah, we didn’t think so.
Don’t knock this till you try its buttery, potato chip-y, chocolate-y, coffee-y goodness. Trust us on this.
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Pancakes are swell, but breakfast hasn’t got an exclusive on maple syrup. Especially not when this maple roast chicken is in the house.
Campfire cooking’s got nothing on this savvy, sassy, retro dessert that comes together in the comfort of your own home.
Hope you’re not the indecisive sort, ’cause this oatmeal cookie recipe requires some decisions. Let the baking hijinks begin.
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