This lemon posset seems too good to be true. Not only does it feature a rich, thick, luxurious texture, and intense, clean citrus taste, but...
Leftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town
Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting, especially since the gravy always run...
Loaded Twice-Baked Sweet Potatoes – A Savory Delete of the Sometimes Too Sweet
They say your greatest strength is also your biggest weakness, which certainly is true when it comes to sweet potatoes. The starchy sweetn...
Spicy Salami Spread (Nduja) – Almost Instant Soft Serve Salami
I’m not saying this spicy salami spread is as good as traditional nduja, but I am saying this takes about 3 months less time to make, and st...
Portuguese Custard Tarts – The Hieronymites Got This Right
I’ve made custard tarts before, but never the world-famous Portuguese custard tarts, and I’m thrilled to report the results were shockingly ...
Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try
Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken...
Pig in a Pumpkin – Trick and Treat
Okay, so we’re not using a whole pig, but we are using a whole pumpkin, which not only produced some very succulent, flavorful pork, but als...
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