“Much more sophisticated than the turnovers from my childhood.” “Very subtly sweet.” That’s what folks are saying.
Chef Hugh Acheson has outdone himself with this simple autumn staple made in a slow cooker.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
Rich, slightly sweet, and chewy in a good way, this stunner of a loaf is New York’s answer to France’s brioche.
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.
Can you just imagine these little lovelies strewn across cakes, tarts, flans, puddings, cocktails, and more?!
Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.
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.
OGM. No, we don’t mean OMG. We mean OGM. As in, “Oh, garam masala.” That’s how incredible this sweet and earthy loveliness is.
We can imagine all manner of occasions where this easy, last-minute phyllo phenom would be welcome. Can’t you?
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