An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.
A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.
Plain and perfect, that’s what we consider this simple roast lamb recipe. Save it for lamb of such spectacular quality that it makes your soul sing.
Can you just imagine these little lovelies strewn across cakes, tarts, flans, puddings, cocktails, and more?!
These wee biscuits are spectacular just with a smidgen of butter, but slap some ham or turkey on them and woah.
Perfectly sticky but not overly sweet, this glazed ham is swell for Easter, Christmas, Thanksgiving, Sunday supper…shall we go on?
All the flavor of traditional pain d’épices, none of the gluten. This super simple cake certainly has some je ne sais quoi.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these little lovelies.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so pretty in pink.
Strange how such a sweetly stunning sensation can be just sugar, cream, flour, and vanilla. Couldn’t be easier—or more addictive.
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