These phyllo-wrapped appetizers are Greek through and through to their very filling of lamb and mint or feta cheese and olives.
Crisp, crunchy, cheesy crackers that are perhaps the most ingenious use ever for a pasta machine. Don’t believe us? Try it.
These unusual roasted walnut and pear muffins from Shirley O. Corriher are moist and crunchy and rich and healthful all at once.
Medjool date puree in the batter makes for a rich, moist sticky-toffee-pudding-inspired muffin topped with streusel. Mmmmmm.
Think cool, slightly bitter spinach leaves tossed in a dill, lemon juice, and oil vinaigrette atop a hot, tangy feta cheese tart. You’re welcome.
This velvety-smooth, bourbon-spiked, oh-so-chocolatey custard bathes your taste buds with pure pleasure.
Few things would be lovelier to receive at the holidays than a loaf of this traditional sweet yeast bread studded with fruit and nuts.
This is one of those recipes that oughtta come with the kitchen equivalent of an “Explicit Lyrics” label. Wowsa this torte is wicked!
Chocolate and vanilla cake batter are swirled together for a delightful look and interested taste. Serve it as Bocuse suggests: with his vanilla custard sauce.
The highlight of this cheesecake is its chocolate brownie crust and squares of brownies baked into the cake. On top is a swirl of bittersweet chocolate.
The gingery bite of the cookies is a delicious contrast to the caramel sweetness of the dulce de leche ice cream.
Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.
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