I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.
Why we’re ditching the classic blanch and shock.
Cheesy, Chive-y Spoonbread
The Greatest Hits
Same Fave Casserole Carrier, New Color
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)