A list of all the recipes Susan Hillery has tested.
Sometimes it’s a relief to take a respite from veggie side dishes that are overcomplicated to put together or overwrought with additional ingredients. Sometimes it’s nice to simply revel in the innate goodness of the simplest incarnation of something.
With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
These gooey, slurpy, peanut butter-y wonders are the true test of a Chinese restaurant’s worthiness. Although now you don’t have to leave it to chance. You can simply make them at home.
Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?
A rich, sticky, toffee-pudding-inspired muffin topped with streusel. Mmmmmm.
Fregola is a toasted semolina pasta with a nutty flavor that’s very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.
This recipe is a game changer for those reticent to try cauliflower. Seriously. They—or you—won’t even recognize it.
Classic chocolate crinkle cookies get a hit of ginger. These chocolate-ginger crinkle cookies will be the first cookies to disappear from the cookie jar.
Gingerbread butter drops pack a wallop of spice and lemon. The butter drops are great for a dessert table, snack, or lunchbox. Gingerbread lovers exalt!
Noodles never had it so good as this simple, healthful melding of lightly dressed raw ingredients with sprightly citrus and soy overtones.