This lofty cake is so crammed full of chocolate and butter, there’s no room for flour–though we made sure to leave space for ample swoops of softly whipped cream.
The flaky, tender, flavorful piecrust you’ve long for but may not have had the nerve to make. It’s rich with butter and the now un-demonized fat: lard.
This red velvet cake has a hint of cocoa and is dyed a deep red. The frosting is light and velvet smooth. Red velvet cake lovers, here is your cake.
These sugar-spice cookies get their kick from cinnamon, orange zest, allspice, nutmeg and cloves, not to mention a crackly orange-juice glaze on top.
Rich swirls of dark chocolate run though this classic vanilla-orange Bundt cake. A sprinkling of powdered sugar give the pound cake a festive look.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
There’s cornbread, and then there’s cornbread enhanced with bacon and corn kernels and ample good ol’ bacon drippings–just as god intended.
For this Greek speciality, phyllo, or filo, pastry is filled with a savory creamy custard teeming with sauteed scallions, feta cheese, and ricotta cheese.
A classic cake. Vanilla cake layers are slathered with a coconut-almond-oatmeal-cookie filling and frosted with meringue topped with cherries.
Know how sometimes you taste something and can’t help but sigh with content? This cake does that to us each and every darn time.
Elegant, nutty shortbread, crowned with pecan halves, is baked the traditional Scottish way, in a round pan, then cut into wedges. Perfect for a tea party.
Almond and walnut meal give these macaroons a deep nutty flavor, pairing perfectly with strong coffee. Easy to make, these cookies keep for two weeks.
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