A harbinger of good fortune traditionally consumed on New Year’s Day in the South, this classic has us wanting to indulge in it each and every day before New Year’s, and not just for luck.
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A list of all the recipes Pam Henderson has tested.
A harbinger of good fortune traditionally consumed on New Year’s Day in the South, this classic has us wanting to indulge in it each and every day before New Year’s, and not just for luck.
A gooey, sweet, classic bread made from pull-apart blobs of brioche dough coated in a buttery, cinnamony caramel sauce that’s gonna distract you in the best possible way.
One taste and you’ll understand why this is the most popular recipe from The New York Times. A new American classic.
Peachy keen takes on new meaning with this lovely little stunner of a starter or, if you’re like us and have a hard time restraining yourself, your entire supper. Loveliness personified.
Mac and cheese honestly doesn’t get any quicker, easier, or cheaper than this 3-ingredient macaroni and cheese that’s done in 20 minutes. Kids, dinner!
Tarragon chicken. A French classic for a reason. And no one but you needs to know just how easily it comes together.
So novel to serve (and so delicious to eat) that you, as well as any finicky eaters at your table, might just forget any prior bland experiences you may have had with cauliflower.
Irresistible in terms of both taste and texture. Those with a weakness for these classic Italian cookies, consider yourself warned.
Want some Christmas magic? Make these delicate, nutty, traditional Christmas cookies and watch them disappear…
These unconventional quesadillas are gooey with tangy goat cheese, salty tapanade, and earthy grilled radicchio. Equally impressive as an appetizer or solo supper.