Who knew the famous young detective baked blondies? And not just any blondies. These blondies. The best blondies ever.
Sweetly salty. Crunchy tender. Unexpectedly familiar. Simply complex. That’s why we’re dumbstruck by these little lovelies.
Think of granola bars but in cookie form. That’s what you get with these sorta virtuous, sorta naughty little lovelies.
Perfectly browned on the outside and soft, moist, and buttery on the inside. Just a little effortless elegance to accompany your roast.
This Southern melding of pie and pudding is obscenely, ridiculously rich. Oh, Lord, just take us now.
“Super easy.” “Great with beer.” “Disappear fast.” “Yummy!” That’s what folks are saying about this recipe.
Dark, hearty molasses gingerbread cookies or pale, sweet honey gingerbread cookies? Your choice. (Hint: You can’t go wrong.)
Though not quite as sweet as everyone’s beloved carrot cake, this unpretentious parsnip version never fails to wow.
We believe you’ve been looking for a lovely, elegant, knock-their-socks-off dish like this that just happens to be vegetarian, yes?
This riff on the marshmallow-topped classic from your childhood plunks the sweet staple squarely where it belongs—dessert.
This spooky cookie recipe is swell for any celebration of the dead—Halloween, Day of the Dead, even The Walking Dead.
“Impressive.” “Easy.” “Yummy.” “Brilliant.” “No leftovers!” That’s what folks are saying about this lovely little tart.
Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
And you thought you didn’t have time for breakfast. We’re changing that with this handy dandy technique.
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