This riff on the much-ballyhooed blackout cake from Ebinger’s in Brooklyn, NY, has the same pudding-like filling, the same tender chocolate cake, and the same rich, rich, rich frosting.
Shirley Corriher, the doyenne of all things food science, divulges her secrets for foolproof secrets to gloriously golden popovers.
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
Absolute best? You tell us. It’s a pretty pretentious name, yet these rich, chewy, chocolate-y brownie bombs from David Lebovitz just may deserve it.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
Ever wish those dainty petit fours were a little—or a lot—bigger? With this recipe, your wish is granted.
Traditionally sold on Good Friday, hot cross buns are little currant-filled rolls that are slightly sweet, mildly spicy, and richly tender with milk and eggs.
Butternut squash, red onion, and Parmesan cheese make this tart sing–okay, not literally, but it may make you hum a happy little ditty. Ideal for entertaining.
This cake may be Passover perfect, but thats no reason to make it—to rave reviews—just once a year.
Need an instant something-to-go-with-your-espresso fix? These come together in less than an hour.
Basic Irish soda bread gets blinged up with raisins. It’s at its loveliest when served warm from the oven and slathered indecently with Irish butter.
Otherwise known as what’s for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.
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