These salty-sweet-spicy cashews are the perfect compliment to any cocktail.
The most poetic berry crumble you’ll ever eat.
Originally from a Junior League of Austin cookbook, this version has double the lemon goo as the original recipe. Feel free to omit the icing; this is the Pegster’s preference. But I needed extra sugar this month.
I have been blueberry picking twice in my 56 years, and both times were a trip.
If being a homemaker were a sport, my mother would be an Olympic athlete. And instead of a gold medallion hanging from her neck, it would be the world’s most scrumptious chocolate chip cookie.
It is the cat’s meow, the bee’s knees, and da-bom-dot-com, all tossed together and served with a spoon. I’ve heard tell that certain people…OK, one person…has eaten it for breakfast and lunch every day for the past week and still hasn’t gotten tired of it.
There are lots of recipes for Christmas sugar cookies out there. But my family’s recipe for “Merry Christmas Cutout Cookies,” now being made by a fourth generation of Walsh descendants, is superior. Here’s why: This recipe actually tastes good.
“Scone” was the first English word I learned when very good fortune landed me in Cambridge, England for the second semester of my junior year in college. It’s truly a miracle I didn’t become a body-double for Boris Johnson after my six months in England.
Why anyone makes brownies from a mix is beyond me. Not only do they taste like cardboard and have the mouth-feel of a dry sponge, mix brownies don’t take any less effort than scratch brownies. Plus, the latter can be thrown together in a jiffy.