Not too sweet and not too dense, this pound cake for pistachio lovers is just right—and just large enough to share.
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
This simple crumble works magic with whichever seasonal fruit you fancy—or happen to have languishing on your countertop.
An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.
What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provencal classic.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? And can we add buxom and buttery?
Haute yet homey, this rustic Italian cake will cause you to anticipate plum season like never, ever before.
Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we’re hearing about these coconutty beauties. Taste for yourself.
Though we love Pop-Tarts dearly, even as kids we thought the packaged pastries ought to taste better. Fruiter. Flakier. Fresher. Like these.
A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
Sweet as nectar. That’s what we think of this Southern classic, a charming stack of pineapple, coconut, bananas, and pecans aplenty.
This hardly decorous dessert is likely to make a colossal mess that will haunt your kitchen for weeks. But tell us it isn’t worth it.
No matter what its title, this little life-changer of a recipe isn’t quite Mommom’s, er, your grandma’s banana bread. It’s better.
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good baked thing we’ve had in recent memory.
A little semolina goes a looooong way in lending this dough an easy-to-knead workability and a surprisingly tooth-sinking texture. (You heard us. Tooth-sinking.)
We’re hearing rumors that this all-natural rendition of the classic surpasses all others. And it’s not just kids who’re saying that. See for yourself, grown ups.
Not just the stuff of sweet memories, angel food cake is still in fashion–and still fashionably simple to whip up. Truly heaven sent.
“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who just can’t help but exclaim when they try these buttery biscuits.
These exceptionally airy pull-apart rolls bake up crisp on the outside, tender on the inside, and, yes, light as a feather through and through.
This is prettier and more puddinglike than we’re accustomed to in a cheesecake. But no complaints here. None whatsoever.
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