A list of all the recipes Steve Dunn 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?
Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy. It may even make us think corned beef on March 17th.
After tasting this richly spiced yet surprisingly nuanced recipe we asked them to try, someone suggested we change our name to “Leite’s Cauliflower.” Hmmm…
Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You’re welcome.
“Simple.” “Delicious.” “Awesome.” “Lovely.” “Wonderful.” “What’s not to love?” That’s what folks are saying about this almost obscenely satisfying casserole.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.
“Heavenly.” “The best cornbread we’ve ever had.” “Like eating cake.” “Stop me before I make another!” That’s what folks are saying about this unconventional cornbread.
This Mexican carnitas recipe is authentic braised and fried pork that’s fall-apart-tender pork goodness ready for tacos.
Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good baked thing we’ve had in recent memory.
All the elements of a classic beef curry that slowly simmered on the back burner all day but in just an hour. You’re welcome.
If you took a look at this stunning tart and thought, “I can’t possibly do that!” think again. We suspect you can.