This luscious, silken, gently flavored coconut tart is topped with a delicate burnt-sugar crust that shatters when sliced.
This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.
For Mother’s Day, make mom this rich, creamy quiche, filled with bacon, morel mushrooms, and cheese. She’ll love it—especially when you do the dishes.
These gooey, chewy Samoas are worth every second they take to make seeing as you can have them any time the craving strikes. Uh oh.
If you weren’t the one making this “cheesecake,” you’d probably never guess it’s dairy-free and vegan.
Nothing heralds warm, muggy weather like strawberries. Here, the sweet berries are layered with whipped cream and piled high on cloud-like biscuits.
Simultaneously creamy and crispy and chewy, these flourless French indulgences make us swoon each and every time, without fail.
Most of us may need a stiff drink on April 15th, but this cake is loaded with plenty of butter and booze. Consider it a classy alternative to a bottle of vodka.
These jam tartlets are a mouthful of surprises: crisp, buttery crust, tangy jam, and sweet, crumbly streusel. Serve them as a snack or picnic fare.
These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.
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.
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