A fast, easy, and unbelievably enticing way to get your greens. (And a perfect way to use up that container of miso in the back of your fridge.)
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A list of all the recipes Debbie Vargo has tested.
A fast, easy, and unbelievably enticing way to get your greens. (And a perfect way to use up that container of miso in the back of your fridge.)
A highly addictive and obscenely moist coffee cake from the legendary Zingerman’s Bakehouse. You’ll be making this cinnamon and walnut beauty often.
There are as many reasons to adore chicken Dan Dan noodles as there are variations on it. We’re particularly smitten with this one.
This is why we have pressure cookers. Because they render an inexpensive cut of pork and plain pinto beans into a smoky, soulful, put-your-spoon-down-and-sigh chili in a fraction of the usual time.
Pantry ingredients and barely any effort yield you something that’s sweetly tangy and spicy that you’ll want to slather on ribs, wings, pulled pork, smoked or grilled chicken, burgers…
Imagine the crispness of a French fry colliding with the fluffiness of a baked potato. That’s what this recipe delivers. You’re welcome.
Not the carrot cake of your childhood. Unspeakably better. With an ever-so-slightly exotic edge of chai tea and cardamom that makes this childhood dessert all grown up.
Shirley Corriher, the doyenne of all things food science, divulges her foolproof secrets to gloriously golden and puffy popovers.
Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.
A little chile and honey elevate roasted squash to another dimension entirely. Trust us. This is not your typical roasted winter squash.