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Melted chocolate glues the cookies together and keeps them snappy while balancing their sweetness with its bitter edge. You can use chopped bit...
This started as a way to use up leftovers, but I enjoyed it so much I now make it regularly. Lump crab meat, lemon zest and juice, artichoke hearts...
Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough....
Sweet enough to be a breakfast treat and savory enough for a cheese board, this fluffy cake combines thyme with the faint anise scent of carawa...
All the flavors of spring come together in this risotto. Dried basil, mint, and tarragon rehydrate during the simmer for an intensely herbaceo...
Radishes are plentiful this time of year and I always have a bunch in my fridge for quick snacks like this, salads, and to cook with. Sel d'Antibes...
The sugary crunch of banana chips dotting this loaf is tempered by the peppery notes of cubeb, the tangy warmth of amchoor, and the heat of ancho.
The rendered fat from browned chicken thighs seared in the pan before cooking the vegetables seasons every part of this paella. This recipe is ...
Paella is one of those recipes that everyone loves to eat but always seems intimidating to make. A friend recently shared a simple 3-step method w...
Spring is well underway now, with most of the early blossoms done in my neighborhood. And as much as frozen peas are nice there is nothing quite li...
Fine-grained and pleasantly chewy, challah is ideal for sandwiches. These loaves will give you the perfect shape to slice for sandwiches.
Based on the stellar recipe from Mastering Spice, this loaf is sliced, then fried in slices to create a flavorful crust. Perfect with cream, ice cr...
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