An incredibly easy and exquisitely spiced embellishment for everything from pumpkin pie to quick breads.
“Moist and rich and not too sweet and airy.” “Delicious, indulgent, adult- and kid-pleasing.” “Perfect.” That’s what folks are saying about this.
Too much of a good thing can be wonderful. Witness this macaroni and cheese with fontina, Gorgonzola, pecorino, and Parm.
This simple recipe turns out comfort food of the most refined order. Not bad for a one-pan Sunday supper.
“Soft, spicy, holiday memory-invoking.” “Spiced perfectly.” “So easy.” “Lovely.” That’s what folks are saying about these.
The Attack of the Killer Cherry Tomatoes took place at David’s this summer. [Spoiler alert!] Here’s how it ended.
Just like the classic British sandwich—but better.
Remember back when “bone broth” was simply called “beef stock”? Oh, well. Still simple to make. Still spectacular to taste.
“Much more sophisticated than the turnovers from my childhood.” “Very subtly sweet.” That’s what folks are saying.
“The best scrambled eggs that I have ever made!” “Light, fluffy, slightly moist.” “Perfect.” That’s what folks are saying about this recipe.
“Your family will think you are AMAZING.” “A straightforward, real deal Cajun gumbo that everyone loved.” “Easy and affordable.” “A keeper!”
“Everything I love about brownies. The fudgy center. The crisp edges. And that wondrous crinkly top.” That’s what folks are saying about these.
“Simple, quick, and delicious.” “Elegant.” “It sure as heck is good.” That’s what folks are saying about this easy weeknight supper.
This is like baked ziti but in a blissfully easy, low-fuss, nothing-fancy, use-up-your-leftovers, comforting-as-heck sorta way.
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