Ruby red raspberries perch atop a mascarpone whipped cream filling, which is nestled in crumbly, buttery tart shells.
The combination of tart, citrusy orange with sweet chocolate in this cake was a big hit at the Barefoot Contessa. And we’re sure it’ll be with you, too.
This luscious, buttery-flavored pound cake is scented with vanilla, almond, lemon, and orange. An apricot filling puts it over the top.
Nothing says loving from the oven more than luscious orange-infused chocolate cupcakes. They’re topped with an intense bittersweet chocolate frosting.
An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.
A thin crisp pizza crust holds a sauce made from crushed tomatoes, mozzarella cheese, caramelized garlic, olives, and the star of this pizza, sardines.
Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.
Layers of smooth coffee buttercream alternate with crunchy discs of hazelnut meringue that soften slightly when the cake is allowed to stand. Delicious.
Meringue is piped straight up the walls of a vertical form and baked until dry and crisp. It’s filled with chocolate mousse and topped with chocolate curls.
A filling of creamy goat cheese flavored with vanilla and spotted with pine nuts sits under a layer of ripe pear slices, all in a buttery, flaky crust.
Nothing but the Austrian classic. The tart is filled with raspberry jam and almond-infused lattice crust is crisscrossed on top.
These pillowy puddings practically resonate with lemony loveliness. Someone pass a spoon, please.
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