This flor de Jerez recipe is tart and complex and only slightly intoxicating. Just the qualities we seek in a cocktail we’d love to sip forever.
Not Portuguese? No worries. It won’t lessen your appreciation for the crackly crust cradling a ridiculously creamy custard.
Simple and impressive and ready in less time than it takes to run and buy marinated olives. That’s what we call honest entertaining.
Let’s dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?
Luscious as caramel yet simple as simple syrup, this Meyer lemon syrup has a very giftable sweet tart lemon thing going on.
An easy technique lands you a stash of dried citrus to fancy up all manner of everyday cooking and baking.
This stunner of a cocktail draws on pantry staples of bourbon, honey, and lemon for its sly and simple sophistication. Think of it as a swanky hot toddy on the rocks.
The earthy, nutty, warming spice blend known as za’atar disproves the notion that simple can’t also be stylish.
You’re going to swoon to the sharp, briny, citrusy flavors of this authentic Moroccan tagine. No special pot required.
Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.
“Who needs ice cream with popsicles this good?” “Will definitely make them again!” “Love.” That’s what folks are saying about these.
Sometimes the simplest of things are simply stunning—like this lemon popsicle recipe, which is worthy of some serious whistles.
This simple summer crowd-pleaser has “easy entertaining” scrawled all over it. (Pssst. Don’t forget the bottle opener.)
This take on the classic contains no raw egg, so make it for everyone you love—even the old, the young, and the preggers.
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