This bread gets its rich, fresh, depth of flavor from nuts, nut-meal, oregano, sour cream, and thyme. Starting with a sponge and kneading the final dough by hand are key to giving this bread its unbelievable texture and complex flavor. Refrigerating the dough helps you to manage time and the bread to develop character.
Enjoy banana cream pie bars from scratch without touching a rolling pin or turning on the stove. Chessmen cookies, Cool Whip, cream cheese, instant pudding. Trust me; this does not taste like an “easy version.” It’s the real deal.
This vodka infused rainbow Jello mold could be the hit of your next party. Six colors, twelve layers … yeah, it’s incredibly ambitious. And it’s also time consuming. But it doesn’t require special skills or a Ph.D in Jellology. Resist the urge to keep tasting it as you go, though, or you’ll never make it to the final layer.
Forget your fancy appliances. Making these biscuits by hand with a pastry cutter will produce light, beautiful shortcakes that will balance perfectly with strawberries and whipped cream.
Snuggie the shit out of your stress. Butter, buttermilk, cocoa, one-minute oats, peanut butter, and of course sugar … all these things are good in a cookie, but did you know they can also cure all of life’s problems? You don’t have to be a Superman. Just make yourself some No-Bakes, and feel the heal.
Why is Beef, Sausage, and Rigatoni so utterly satisfying? miLam uncovers the truth about the importance of fat and wine in a braise. Plus: casserole? Dutch Oven? What the wealthy kettle conglomerates don’t want you to know!
Beef, Sausage, Rigatoni involves a lot of man-appropriate crying: tears of joy shed at the meat temple we call a butcher shop, tears of profound satisfaction at how beautifully this dish will turn out … but don’t shed any tears for the onions, you cry baby.
Braised beef short ribs, falling off the bone, with rigatoni and Italian sausage. It’s home-style cooking at its very best. Make this your signature dish, and it’s the one that your children and your children’s children will talk about when they reminisce about the good old days.
Learning how to barbecue whole chickens on the charcoal grill will make you a backyard BBQ conqueror this 4th of July. You’ll be dripping with worthiness, heavily scented with the herbs of victory, holding your roasted foul high overhead like the Wimbledon trophy. All it takes is a bit of charcoal, a fryer or two, maybe some barbecue sauce (maybe not), and corn on the cob.
