Mutton Kabsa Pulao: Authentic Saudi Spiced Rice with Tender Mutton
Introduction Hi friends, Linda here. I’ll be honest with you. The first time I made kabsa, about ten years ago, it…
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Garlic Butter Herb Roast Beef and Baby Potatoes
My first roast beef came out gray and dry, and it was a good piece of meat too. I’d paid way…
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Creamy Queso Chicken and Rice Casserole
There’s a night every week when I open the fridge, stare at a pack of chicken breasts, and have nothing left…
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Fudgy Greek Yogurt Brownies
Let me tell you about the batch that changed my mind. About six years ago, a reader emailed me asking if…
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Lemon Delight: The Easy Layered Lemon Dessert Everyone Asks For
Introduction The first time I brought Lemon Delight to a church potluck, I came home with an empty 9×13 dish and…
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4-Ingredient Amish Cinnamon Caramel Slabs
Introduction Some recipes win you over with fancy technique. This one wins you over with the smell. The first time I…
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Caramel Apple Crescent Dumplings
There’s one dessert I make every October without fail, and it’s not pie. It’s these caramel apple crescent dumplings. Ten years…
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No-Bake Cottage Cheese Raspberry Cheesecake
The first time I told my sister there was cottage cheese in her cheesecake, she put her fork down and gave…
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Braised Beef Short Ribs: Fall-Off-the-Bone Tender in a Rich Red Wine Sauce
Introduction The first time I made braised beef short ribs, I pulled them out of the oven an hour early because…
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Two-Ingredient Lemon Bars: The Easiest Lemon Dessert You’ll Ever Bake
Introduction I’ll be honest with you. The first time someone told me you could make lemon bars with just two ingredients,…
