This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk, so it’s lighter. Serve the crema warm.
- Quick Glance
- 35 M
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This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk, so it’s lighter. Serve the crema warm.
A custardy filling and a flaky crust make the case for bringing this French classic back. It’s essentially indulgence masquerading as a make-ahead, impress-a-lot brunch or lunch.
This slow-cooker chicken rewards you with a heady aroma followed by fall-off-the-bone tenderness and flavor-imbued potatoes. A just outcome for being organized in the morning.
Yep. Vegan wellingtons. For Thanksgiving. But also for a random Thursday night. Because once a year is certainly not enough. And you can even make ’em ahead of time.
A Southern classic, pickled shrimp are subtly flavored with herbs and spices in a nuanced way. So much so you’ll be wondering where these have been your entire life.
Kefte translates to meatballs. And there are no shortage of different types in the Middle East. These are definitely contenders for BEST kefte.
Chocolatey, boozy goodness in a charming and irresistible and seemingly innocent presentation. Don’t say we didn’t warn you.
Made with potatoes, broccoli, and vegetable stock, this is rich, velvety, and comforting as heck. And nary a drop of cream although you’d never guess that by tasting it. A light drizzle of tangy feta yogurt sauce makes it something sorta special.
Hearty and satisfying and reheats beautifully. Our sorta winter dinner, office lunch, afternoon nosh, and midnight snack.