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.
This Spanish-minded meatballs recipe is from some French chefs who aspire to return the American meatball to a thing of glory.
Can’t imagine making the same exact vegetable lasagna all year long? We understand. So does this versatile lasagna recipe.
Chef Hugh Acheson has outdone himself with this simple autumn staple made in a slow cooker.
Rich, slightly sweet, and chewy in a good way, this stunner of a loaf is New York’s answer to France’s brioche.
Because fudge brownies just aren’t indulgent enough, we added an outrageously lovely swirl of caramel sauce. You’re welcome.
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