This isn’t your typical butter pecan ice cream. A creamy, custardy, ice cream base filled with perfectly shattered bits of pecan brittle isn’t exactly typical, is it?
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
Rabbit confit is so delicious, so falling-off-the-bone tender, you’ll wonder why you don’t eat it more often. Made even better with loads of spices, it’s rather elegant, too.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
There’s something about a big old pot of beans–comforting, richly flavored, and filling. Tomatoes and rosemary add a little something special.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It’s a lot of caramely apple goodness atop a buttery crust.
A quick, healthy, vegan, fruit and nut-filled snack. Not too sweet but still good when you’re craving something less granola and more like dessert.
Vegan fried rice filled with so many healthy, tasty ingredients you’ll feel fantastic about eating it. And get a load of those groovy pineapple bowls!
This irresistible scoop of the milkiest chocolate ice cream is like having a bar of fine Swiss chocolate on a spoon.