A traditional bread that’s heavily punctuated with Portuguese loveliness, including chouriço, presunto, and sheep’s milk cheese. Practically a meal unto itself. And a damn satiating one at that.
- Quick Glance
- 45 M
- 3 H, 10 M
- 8
A list of all the recipes Greg Crawford has tested.
A traditional bread that’s heavily punctuated with Portuguese loveliness, including chouriço, presunto, and sheep’s milk cheese. Practically a meal unto itself. And a damn satiating one at that.
An entire meal on a sheet pan. That pretty sums up this weeknight meal that’s short on fuss and long on Greek-inspired flavor and is actually healthy yet doesn’t taste like it.
Ottolenghi does it yet again with another inspired melding of ingredients and techniques that upends our notion of what any recipe should and could be.
Infused with smoke as it cooks low and slow, this compelling centerpiece is, quite simply, the best and most unique prime rib we’ve ever tried. And worth standing at the smoker even during the dead of winter.
Comforting. Satiating. Easy. Authentic. One-pot. And adaptable for the slow cooker, pressure cooker, or stovetop. You’re welcome.
A welcome collision of all the expected goodness of classic pecan pie and rugelach but with the unexpected hint of bourbon and cayenne.
Far easier to make than you might imagine. And unspeakably more flavorful than anything you can find that’s store-bought.
A tidy package of indulgent loveliness, a calzone is sorta like a slice of pizza with double the crust. Comfort in carbs, anyone?
This is not the Chex mix of your childhood. This is something completely different. And its greatness simply must be experienced to be truly understood.
We’re hearing that this red velvet cake recipe with its mascarpone and cream cheese frosting surpasses all other renditions. Judge for yourself.