Cocoa powder heightens the intensity of these dense, dark muffins. Chocolates lovers rejoice. Enjoy with milk or coffee and freeze any leftovers.
This tart is a nice alternative to apple pie, and it makes a great dessert for a dinner party. Serve it with vanilla ice cream and perhaps some caramel sauce.
Contrasting yet complementary tastes and textures work their magic in this easy peasy yet oh so impressive first course.
Make these powdery, nutty cookies to eat with coffee, making sure the table is loaded down with luscious red grapes and whatnot before you end the meal.
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
Can’t pronounce these pastries. No worries. It won’t affect your appreciation for the thin, crackly crust cradling the ridiculously creamy custard.
This riff on classic shortcake sandwiches spiced peaches between sweet biscuits and softly whipped cream. You’re welcome.
This relatively untraditional rye bread tempers and rye flour with all-purpose flour for a loaf with a slightly more delicate taste and texture.
These dainty rolls are practically spilling walnuts and dried currants. And they couldn’t be any cuter. Seriously. Cutest. Rolls. Ever.
Carol Field explains how to create a rustic italian bread, or focaccia, studded with sage and smothered with red bell peppers, onions, tomatoes, and basil.
For this Italian treat, a sweet ricotta filing studded with chocolate and candied orange rind and flavored with citrus is nestled in a cookie-like crust.
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