A list of all the recipes Kara Vitek has tested.
“One of the best chicken recipes ever!” “Crisp-skinned.” “Juicy.” “Aromatic.” “Easy.” “Gorgeous.” “Heavenly.” That’s what we’re hearing from folks who’ve tried this preparation for chicken (or rabbit). Sorta makes you wanna try it, eh?
Tired of settling for an ordinary blue cheese dip that practically necessitates a search party to locate a stray chunk of cheese swimming in mayo? This one won’t disappoint.
Haute yet homey, this rustic Italian cake with its delicate crumb and pockets of jammy plum awesomeness will cause you to anticipate plum season like never, ever before.
One part oatmeal cookie, one part peanut butter cookie, one part chocolate chip cookie, and all parts irresistibly awesome.
A simple, clean break from tradition, this margarita eschews cloying Cointreau in lieu of a splash of sweet agave.
Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.
This sassy roast chicken gets its moist meat and ultra-crisp skin from the two-step process of searing it in a skillet then sliding the whole thing in the oven. Simplicity.
Who knew the famous young detective baked blondies?! But not just any blondies. These blondies. The best blondies. Full of butterscotch goodness.
Wowsers! (We can’t really think of anything else to say about these stunning cookies, except they’re far easier to make than you’d expect.)
No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
This roast pork loin with apples and onions and its caramelized sweetness and fall-apart tenderness is your new favorite recipe.
These white chocolate brownies are a little like blondies with their gooey goodness. And yet they’re every bit as rich as your favorite fudge brownies.
Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation. Confection perfection.