Lovely and delicate, these shortbread cookies with a lemony lilt have a crunch that gives way to sweet, sweet nothingness.
David divulges his fetish for puff porn, a habit that conveniently requires no confession with Father Fraga come Saturday afternoon.
Dubbed Company’s Comin’ Coconut Cake, this beauty will have you dreaming up excuses to invite guests for dinner—and dessert.
Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.
We’re not certain which we find more incredulous, the sheer genius behind these bacon fat gingersnaps or the flavor of said genius.
It’s true what they say. If you want something done right, you have to do it yourself. Vanilla extract is no exception.
Halloween candy still tempting, teasing, tormenting you? We divulge how to keep it outta your house—and off your hips.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
We’ll take this sweetly tart mingling of muffin and coffee cake any time someone cares to plunk a slice down in front of us.
Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You’re welcome.
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