Intoxicatingly aromatic browned butter and pumpkin spice coalesce with ooey, gooey, marshmallow, butter, and cereal to make these not-too-sweet treats all grown up.
Time to change into your baggiest sweatpants. You know, the ones with the no-longer-elastic waistband. (What can we say? We’re realists.)
Schiacciata All’uva is an autumn Tuscan tradition that’s essentially flatbread smothered with jammy magnificence.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?
Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? Actually, let’s add buxom and buttery.
This is the sandwich from South Philly that’s had everyone talking for years. Here’s how to make it at home.
A classic hanky panky calls for gin, sweet vermouth, Fernet Branca, an orange twist, and, after the first sip, a ginormous grin. There’s a reason it’s a classic.
Tender, buttery, and enhanced with a subtle citrus lilt. Just as Proust would have wanted. (No madeleine tin? No worries. They’re just as lovely made in a mini-muffin pan.)
This cookie dough buttercream frosting is easy to make, insanely indulgent, and ridiculously perfect for slathering atop cakes and cupcakes, and, natch, snitching straight from the bowl.
Although the name “financiers” may conjure images of fancy French pastries, these delicate beauties with a velvety crumb couldn’t be easier to make.
Rich. Buttery. Creamy. Vanilla-y. Just what you’d expect of butter pecan ice cream. Just what you’ll get from this recipe.
Comfort finds us in unexpected ways. And thank goodness for that—or rather, thank goodness for this not-too-sweet, subtly apple-y quick bread.
We explain how to make and use chocolate for piping and drizzling and decorating with letters and squiggles on cakes and cookies and whatever you fancy.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail