Crisp roast chicken skin makes everything better. And we mean EVERYTHING. Witness these bewitching deviled eggs.
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “Eat your veggies!”
Some days are, without a doubt, cloudy with a chance of sprinkles. Just perhaps not the sorta sprinkles you were expecting.
Mother Nature is a savvy, savvy hostess. We know this because endive makes the perfect platter-to-piehole vehicle for cheese.
Okay. We have a confession. This baklava is not traditional. Not at all. But that doesn’t seem to be stopping it from disappearing.
An impressive use for those pesky odds and ends that remain after slicing and dicing roots and tubers. Grandma’d be proud.
If you just took a look at this stunning tart and thought, “Oh, I can’t do that!”, think again. We suspect you can.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
These lovely latkes are crisp without, creamy within, and sweet throughout thanks to the dulcet tones of sweet potatoes and apples.
An unconventional approach to apple pie that happily involves rum and lotsa butter. We guarantee it’s as memorable as the classic.
This peanut butter, honey, and arugula sandwich is like a pb&j sandwich gone to finishing school…at Chez Panisse.
What’s easy peasy to make, lovely to look at, even lovelier to taste, and certain to impress? This cake.
Uh, it’s got yogurt in it, so clearly this is health food and can be eaten in excess, yes? Well, that’s what we’re telling ourselves.
If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one.
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