A list of all the recipes Karen Depp has tested.
Karen Depp began cooking in the 4th grade, making applesauce with her best friend in the backyard, using a candle, tart tin, and paring knife. She advanced to cakes and cookies by the 6th grade and continued to hone her skills as she grew up. She likes to say that the highlight of her culinary career was being admitted to the hallowed halls of LC Testerville. Alas, her first recipe attempt wasn’t so hallowed and resulted in her setting her oven on fire. (We have it on good authority the conflagration had nothing to do with us; her oven was limping along on its last BTU.) Depp modestly claims that her success in the realm of cooking comes from her relationship to good cooks—her mother, two chef brothers-in-law, and a Culinary Institute of America-trained nephew who’s worked with Emeril Lagasse.
“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?
Rib eye steak. Salt. Pepper. Flame. And this technique. That’s all it takes to create one of the most superlative suppers known to man.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and, in fact, lovely enough to cause you to weep. Here’s how to make it at home.
Just as cheesy and comforting as it was when you were six years old. And who couldn’t benefit from feeling like you’re six again and all is right with the world?
This eminently reliable, no-fuss recipe doesn’t ambush you with carving trickery. It’s just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.
No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.
This roast turkey from chef Tom Douglas (those of you familiar with his creative genius will stop reading right now and head to the store) is unlike any turkey you’ve ever had before.
Comfort finds us in unexpected ways. And thank goodness for that—or rather, thank goodness for this not-too-sweet, subtly apple-y quick bread.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
They look like fudgsicles. They taste like fudgesicles. Yet they’re made cocoa, coconut milk, and honey so you don’t even have to do that thing where you pretend that something’s healthy. Because it actually is.
This Southern peach cobbler is going to bring back a lot of memories. We consider it Southern charm.
A tisane is essentially an infusion of herbs, flowers, or leaves, much like herbal tea. Here, take a sip of soothing rosemary and sweet, sweet honey and tell us it’s not like an instant spa treatment.