all things food
Why make your own mustard? Because you can, dammit! And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.
Grab your spoons. Whether you crave sweetness or sustenance of a different sort, this simple childhood pleasure may at least bring you a little pleasure in the moment at hand.
Sometimes simpler is better. Proof? This classic chocolate frosting from the back of the tin of Hershey’s cocoa. We dare you to not just eat it straight from the spoon.
Certain things in this world inspire lasting love. Like this cake. An old-fashioned American classic for a reason.
Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
Known in some parts as tar heel pie, this ridiculously rich chocolate brownie pie filling is impossibly fudgy, so much so it’s simply too gooey to consume out of hand.
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.
Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, and roasted garlic. Leftovers freeze and reheat beautifully.
Remember your mom telling you, “Pretty is as pretty does…”? This lovely elixir knows no distinction–it’s just pretty through and through.