Serving fruit with Primitivo (a dry red wine) is tradition in Puglia. There they often chill the raisiny red wines and pour them over sliced fresh peaches.
This tart is citrus-packed. Thin-skinned oranges are arranged in a flower pattern in a buttery crust that’s brushed with orange marmalade then baked until soft.
Almonds and fragrant frangipane and purplish wine-stained cherries and puff pastry. Sounds terrible, eh?
Swaddled in drifts of silken buttercream and strewn with white chocolate stars, this layer cake just sorta screams white Christmas.
A simple yet elegant cake that is packed with lime and coconut, studded with macadamia nuts, and drizzled with a lime icing.
Without a doubt one of the finest recipes on site. Guests love it. If fact, no one can ever seem to get enough.
Stilton, the famous blue cheese, gets rolled up into a puff pastry pinwheel and topped with walnuts and honey for a sensuous, rich tasting appetizer.
Store-bought puff pastry works best for making this elegant looking baked Brie with apricot preserves. Choose a Brie that is firm and unripe for success.
A flakey crust cradles silky lemon curd with a surprise: A layer of chocolate slathered underneath.
These just-the-right-size cakes have a crisp, brownie-like surface, a moist, pudding-like center, and, lurking beneath, a blissful pool of dark fudge sauce.
Creamy goat cheese, leeks, and Swiss chard come together in this flaky tart. Plumped raisins and pine nuts are sweetness and crunch. A perfect brunch dish.
For this Spanish recipe, a whole sea bass is baked in a salt crust, sealing in its sweetness and moistness. A tart tomato dressing complements the fish.
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