This is an LA Times recipe.
Two summers ago I decided to make these for a friend’s potluck brunch. They were super delicious, but I was late to the party because I underestimated the amount of rising time needed. Moral of the story: make these the night before (see to make ahead directions below) or plan on eating them in the afternoon (not necessarily a bad thing… they’re delicious any time of day).
Full recipe after the jump (I have jumps now!).
This recipe is adapted from The Changeable Table’s Bloomin’ Onion Bread.
This bread is great for communal TV watching, like for the Superbowl or a Twilight movie marathon. I love to pick off the warm and soft and buttery top bits and then eat the crusty bottom.
This is a Martha Stewart recipe. Smitten Kitchen also has an adaptation.
This recipe is perfect. I’ve made it several times, and it is the most decadent, cheesy macaroni and cheese I’ve ever tasted. I once hosted a party around this mac and cheese. It’s that good.
This is a Smitten Kitchen/Sky High: Irresistable Triple-Layer Cakes recipe.
This cake is so good. Sooooooo good. This was the second birthday cake we made for my friend Becky‘s birthday last January, and people barely looked at the other cake. I mean, would you?
This is a recipe from How to Cook Everything Vegetarian by Mark Bittman.
This is a basic recipe that can be adapted for whatever you have on hand. I often freeze individual portions of this and reheat them whenever I need comfort food.
This is a Bon Appetempt/Saveur recipe.
I live in LA, where Mexican food is good, abundant, and cheap. Why make my own beans? Because these are delicious.