Unequivocally and unspeakably better than those preservative-laden, shrink-wrapped cake imposters you grew up on. Swear.
The best kosher-for-Passover brownies we’ve ever had, these are ever so slightly crumbly outside and splendiferously fudgy inside.
This recipe for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to the stuff you buy in a box.
Mac and cheese pizza? Yep. It’s a thing. Sorta wondering why no one thought of it sooner.
Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.
A flourless almond cake that’s French and flavorful, this amandier is crisp and crunchy on the outside, dense and chewy on the inside, and gluten-free through and through.
This pane francese recipe turns out a northern Italian bread that’s crusty and chewy and all sorts of incredible. Looks like a baguette, tastes like a ciabatta.
Using bacon drippings in place of butter makes these can’t-stop-at-just-one cookies both frugal and indulgent at the same time.
“Best” is a pretty presumptuous assertion, yet these chewy but not gooey chocolate-y brownies from David Lebovitz merit it.
A nifty little ooh- and aah-inducing riff on the classic croque madame that’s perfect to assemble ahead of time for big batch brunches.
This bourbon cake is much like a pound cake given its decadent amount of butter and moist, tender, perfect crumb. But oh, baby, wait’ll you taste the bourbon glaze.
“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these little lovelies.
Known in some parts as tar heel pie, this ridiculously rich and gooey chocolate brownie pie is crazy easy to make—and just as easy to make disappear.
This glazed ham has got a sweet, spicy, salty thing going on that’s simultaneously simple and subtle and super impressive.
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