I accidentally favorited a recipe that I didn't mean to, is there a way to remove it from favorites? I can't seem to find a way for the life of me.
Pound cakes are among the purest flavored cakes; in this version, chamomile adds a subtle twist.
In this quick, easy, and delicious one-pot dinner, chicken breasts are seared, then gently cooked in an herb-filled tomato sauce with chickpeas and hearty kale. Topped with crunchy, seasoned breadcrumbs, this rustic meal comes together in 45 minutes.
Whole pureed oranges make this the moistest cake I've ever had. Ground almonds and a honey syrup complete the Middle Eastern theme.
You can't get this in a box. These completely addictive, delicate crackers pack a big smokey, cheesy punch.
Crab Masala Fry is a fragrant medley of spices and aromatics. Its spicy punch is set off deliciously by the sweet crab meat.
You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there.
Juicy, tender shrimp packed with layered garlic flavor and plenty of olive oil makes the perfect Spanish-style snack.
Potatoes, greens and roasted chicken come together in one spicy, cheesy brunchtime bake.
Although originally billed as a "salsa," this isn't the type of sauce made for dipping tortilla chips, but rather, it's rich and complex character that's slightly bitter, sweet, and tangy, is a great match for hearty items like a grilled skirt steak.
Delivering on the required fruit and heat incredibly well, this hot sauce goes deeper with a slew of other fresh flavors and earthy spices to add great complexity.
The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whisky imparts a dry character on this delicious mustard.
This might be closer to a thin pudding than traditional gravy, but it's still a decadently sweet and creamy sauce that's excellent smothered over fresh biscuits.
While Heinz and curry powder will give you curry ketchup, starting from scratch builds layers of flavor and has a complexity that a two-ingredient sauce just can't deliver.
Olives, capers, and anchovies give this quick and easy tomato sauce a robust salty and briny character that goes a long way toward flavoring a plate of pasta.
Not your average baba ghanoush—grilled slices of eggplant give this dip a chunky texture, and a hefty portion of hot paprika adds spicy character.
Mmm, fudge. A hit of Irish cream liqueur in the base and the topping makes these squares a very boozy treat indeed. Dark and white chocolate are swirled together to make the base, their richness interrupted only by chopped nuts of your choice.
This twist on the classic Old Pal cocktail uses lighter-flavored Aperol instead of Campari, and brings in bitter Cocchi Americano in the place of dry vermouth. It's an easy-drinking combination.
This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold winter night.
What's the big secret in this Farmer's Secret Chocolate Bundt Cake? An extra serving of veggies by way of grated beet and zucchini. But have no fear, this moist bundt tastes way more like chocolate than like a vegetable patch.
Life is complicated. I like it that way. Breakfast—or, if you prefer, dessert—is no exception. And that's why I don't mind telling you that fruit curd is one of my very favorite foods, even though I hardly have any interest in eating it.
A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta.
Bananas are baked in a caramelized sweet brown sugar sauce and topped with bourbon and a crunchy walnut streusel.
Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish.
Adapted from Everyday Food. The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try...
This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more.