[ad_1] Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. I recently started watching a...
[ad_1] In honor of Ina Garten’s guest editing week, we asked chefs and celebrity fans to share their favorite Barefoot Contessa recipes as part of our...
[ad_1] Preheat oven to 450°. Heat oil in a large ovenproof skillet over medium. Cook pancetta, stirring occasionally, until lightly browned on all sides, about 5...
[ad_1] Stir mozzarella, ½ cup parmesan, mayonnaise, sour cream, lemon juice, dijon, and anchovy paste into spinach mixture; season with salt and pepper. Scrape into 1-qt....
[ad_1] It sounded like a construction site inside Sister Pie one recent cold Detroit morning. All of the bakers were pounding out chilled pie dough in...
[ad_1] Using a stand mixer fitted with the paddle attachment, cream peanut butter, butter, brown sugar, and ¾ cup granulated sugar on medium speed until homogeneous...
[ad_1] Add chiles along with their liquid, adobo sauce, oregano, and cumin to Instant Pot and cook, stirring, until fragrant, about 1 minute. Add beans, 2...
[ad_1] Kedgeree is the kind of dish that prompts grunts of approval from people in England and blank stares on the other side of the Atlantic....
[ad_1] Meanwhile, heat oil in a 12″ cast-iron skillet over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until lightly browned, about 3 minutes....
[ad_1] Kedgeree is the kind of dish that prompts grunts of approval from people in England and blank stares on the other side of the Atlantic....