These banana and chocolate croissants are quick and simple to prepare thanks to store-bought frozen puff pastry. Notes: Be sure to measure the triangles in your sheet of puff pastry before cutting to evenly-sized
Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. Studded with pieces of crumbled bacon and infused
The fact that these aren't called cookies, but "rads", should tip you off as to how good they are. Two full pounds of semisweet chocolate are used to churn out one dozen of these nut-studded beauties.
Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes. Today: Cheesy grits and sausage, with raw collards for lift. Collard greens
You don't have to be good at math to celebrate Pi Day. Pi is an irrational number, afterall, which in turn gives us the right to be irrational -- to do things like eat as much pie as we want and pretend
A thick, creamy, tangy, gooey vegan nacho sauce made with supermarket staples. Perfect for dipping or topping nachos, baked potatoes, veggie burgers, or macaroni and cheese. Note: For the best, smoothest
A hearty baked potato topped with broccoli florets and gooey, 100% vegan nacho sauce made from standard supermarket ingredients. Ingredients 4 large russet potatoes • 1 tablespoon olive oil • Kosher salt