A custardy dessert that makes a lovely last course, clafoutis may be the easiest French thing that we know how to make. And now you know how to make it.
Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.
Who couldn’t use an infallible and versatile quiche recipe that can handle a variety of vegetables, herbs,and cheeses?
A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.
From everyone’s favorite baking scientist comes these Christmas cookies, redolent of cinnamon and cloves and ginger, oh my!
These profiteroles, also know as ice cream filled pastry puffs, are chocolate and cradle vanilla ice cream. On the plate is a puddle of chocolate sauce.
These Cornish pasties are sturdy pastries filled with meat, such as beef, plus lots of vegetables, including potatoes, onions, and carrots. Kids love them.
Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.
This pie, baked in a paper bag in the grill, is filled with apples and topped with brown sugar streusel. Impress guests by ripping open the bag at the table.
From the folks at The Splendid Table, these sophisticated coconut macaroons are simply mounds of sweetened coconut toasted to perfection.
A deep, dark-as-night, fudgy-as-heck, bittersweet cake that’s a deserving dessert for any dinner party. Chocoholics, you’re welcome.
We find this lovely soufflé with flecks of green to be the perfect thing whether morning, noon, or night come spring.
A cinch to make. The rhubarb lends tartness, the berries sweetness, and the ginger some sweet heat.
Chances you’ve got all you need in your pantry for this simple Southern classic that layers sliced bananas with vanilla wafers, and pudding, then crowns it with toasted meringue.
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