*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings 12 lamb rib chops Salt and pepper 6 anchovy fillets 1. Using a mallet, pound each rib chop to ¼-inch thickness.
You Suck At Cooking on MSN
Insulting Kale into Crispy Perfection
In this chaotic and oddly motivational You Suck at Cooking episode, kale gets emotionally roasted before it’s literally ...
Roast halved sweet potatoes cut-side down at 425°F for crispy, caramelized perfection. Skip foil — direct pan contact gives ...
These crispy potatoes are based on a classic British technique that I first saw many years ago when Emily Blunt was a guest on Barefoot Contessa. This recipe is more about the technique than the ...
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