By: laura
This was very good. I was a little hesitant because we’ve never really had artichokes, and my husband was very skeptical, but he actually went back for seconds! I made the dough and refrigerated it in the cooking pan after it had risen. Later I added the toppings and stuck…
snow pea salad with avocado
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By: Danita Rayhbuck
Made this last night….was disappointed,,,the spinach pesto was very bitter, and the crust was just ok, a bit too wet from my experience with others like this. I ended up using some homemade pesto I had and mixed it with a bit of marinara sauce. I think that the artichoke…
By: Dahlink
In reply to Hannah. Hannah–you are not the only one. My California mother also used the pressure cooker. version ai : Steamed Artichokes We’ve been in a bit of a cooking funk. It happens! Especially when work is busy and days are getting longer and we’re trying to make sure…
By: KFC Menu Canada
This recipe is such a gift—thank you for finally sharing it! I really appreciate how you acknowledge everything that goes into hosting a holiday meal, not just the main dish. A four- or five-ingredient brisket that delivers this much flavor feels almost magical. The no-sugar, no-packet approach is refreshing, and…
chicken salad for celery enthusiasts
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By: PokePath
The recipe’s emphasis on a no-knead dough that doesn’t get soggy is a game-changer. I’ve struggled with floppy, undercooked crusts before, so the idea of a thick, crispy base that can hold up to generous toppings without turning into a mess is incredibly appealing. It sounds like this method truly…
