This slow roasted lamb shoulder coaxes the meat to fall-apart tenderness in the oven while infusing it with the pervasive aroma and flavor of orange, chile, and honey.
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
Made in traditional Italian fashion with a garlic, rosemary, lemon, and olive oil marinade and then roasted until perfectly tender. Perfect for easy, elegant holiday entertaining.
An easy way to gussy up green beans and make them seem fancy without being fussy.
Practically instant gratification with its blink-and-you’ll-miss-it rise and its straightforward mixing method. And oooooh the taste!
“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what we’re hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We’re not arguing with that sentiment.
A bittersweet something for when you want something that’s impressive and sophisticated (and did we mention vegan and gluten-free?).
“Moist and rich and not too sweet and airy.” “Delicious, indulgent, adult- and kid-pleasing.” “Perfect.” That’s what folks are saying about this.
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
Jacques Pepin’s family recipe for cheese is a frugal approach to using scraps of cheese that’s a very traditional French thing. A delicious, boozy, cheesy, French thing.