When prepared simply yet perfectly as here, this classic will leave a lasting effect on guests…not to mention lingering recipe requests.
The best kosher-for-Passover brownies we’ve ever had, these are ever so slightly crumbly outside and splendiferously fudgy inside.
A Southern classic, this heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.
Sweet and tangy and fall-apart tender. That’s what we think of this braised brisket that makes us go weak in the knees.
A flourless almond cake that’s French and flavorful, this amandier is crisp and crunchy on the outside, dense and chewy on the inside, and gluten-free through and through.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread. Tasting is believing. Go on.
GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.
Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is going to change your weeknight chicken game.
Burnished skin. Juicy meat. An insanely come-hither aroma that pervades the house. It can be yours for supper.
The combination of hard-boiled eggs and dukkah is awesome. And it’s even awesomer in tandem ewith beer.
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 delicate little lovelies strewn across cakes, tarts, flans, puddings, cocktails, and more?!
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail