You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.
Slather this irresistible butter over steak, fish, or poultry for some lovely lemony-herby lusciousness in just seconds. C’mon. You know you want some.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
This Sugar Syrup Recipe is suitable for most recipes calling for simple syrup. Use at your discretion, depending on how sweet you like things.
This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.
Simple syrup is sugar and water that have been simmered to dissolve the sugar. Drizzle it in drinks, ice tea, and lemonade for grit-free sweetening.
A soda fountain mainstay, this classic chocolate sauce ought to be kept on hand at all times for ice cream emergencies.
The devil’s in the details when it comes to this longstanding crowd pleaser. This recipe’s got them all covered, and then some. Um, pass the eggs, please.
The secret to this Northern fried chicken recipe? Matzoh meal and honey. No lie.
Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.