These lotus root chips are vaguely nutty, slightly sweet, and impossible to stop nibbling. An excellent and unexpected party trick for all occasions.
When life hands you lemons, make this lemon pound cake. Guaranteed to give you a far more favorable outlook on everything.
Winter vegetables in shades of white and palest green beautifully complement this homemade buttermilk dressing. Perfect for parties.
In the spirit of banishing fruitcakes everywhere, we’re sharing how to make homemade food gifts that people actually want to receive.
This carrot cake pancakes recipe is made with cinnamon, pecans, and mascarpone frosting. Easy and healthy. (Well, sorta healthy.)
Mass-produced packaged pastries can’t touch these startlingly spectacular, small-batch, made-from-scratch cheese Danish.
This is not the sweet, gooey tzimmes of your childhood. Nope. So don’t be surprised when that old familiar flavor pales in comparison.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
We like to think of cheese blintzes as the original breakfast burritos, though truth be told we like them just as well for dessert.
“The flavors are out of this world and the crispness of the coating is spectacular.” That’s what folks are saying about this recipe.
We wanna snatch these onion rings straight from the fryer thanks to the shatteringly crisp crust and crazily tender onion within.
The late Joan Rivers indulges us with her inimitable, opinionated, and fond way of seeing the food of her childhood.
Rumor has it that this kasha varnishkes recipe made the late Joan Rivers plotz. After tasting it, we can understand why this would be true.
Crisp on the outside, tender on the inside, and pretty damn indulgent through and through.
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