When subjected to gentle heat, radishes’ vibrant fire engine red fades to the palest shade of pink and their peppery rawness gives way to a complex nuttiness.
This glazed ham has got a sweet, spicy, salty thing going on that’s simultaneously simple and subtle and super impressive.
Ah, ambrosia. Brings back memories, don’t it? Here’s a version that will make you forget all about the ambrosia of your childhood.
Tender and delicate and buttery and spectacularly simple, just as classic shortbread cookies ought to be.
Practically instant gratification with its blink-and-you’ll-miss-it rise and its straightforward mixing method. And oooooh the taste!
“A beautifully seasoned, boldly spiced, highly aromatic, succulent, handsome chunk of pig.” That’s what folks are saying about this.
“A pretty killer combination of broccoli and Cheddar.” “As perfect as perfect can be.” That’s what folks are saying about this recipe.
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.
Because mom loves flowers, sweets, and beautifiul things. Can you just imagine these delicate little lovelies strewn across her fave cake?!
These wee biscuits are spectacular just with a smidgen of butter, but slap some ham or turkey on them and woah.
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.
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