No more excuses about how there’s a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.
If you’re going to splurge on brownies, you may as well, you know, SPLURGE on brownies. But not in terms of effort or expense.
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
Breakfast made in a muffin tin has perhaps never been so enticing as with this nifty ooh- and aah-inducing riff on the classic croque madame.
No patience for pastry crust? Or perhaps you’re jus scared witless? Try this nutty little number that all but dispenses with kneading.
Sweet, moist, tender, can’t-stop-at-just-one coconut macaroons that are reminiscent of what’s found at the loveliest bakery in town.
This blueprint for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to what you buy in a box.
Here’s to a long life and a merry one, a quick death and an easy one, a pretty girl and an honest one, a cold pint–and another one!
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
New York Times’ reporter Julia Moskin divulges the recipe for City Bakery’s Peanut Butter Sandies. You’re welcome.
Okay, these cookies may not contain literally a thousand layers, but you gotta admit, the title made you count, yes?
Patties. Pasties. Whatever you insist on calling these savory hand pies is of little consequence. It’s the taste that talks to us.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail