These jam tartlets are a mouthful of surprises: crisp, buttery crust, tangy jam, and sweet, crumbly streusel. Serve them as a snack or picnic fare.
These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.
This riff on the much-ballyhooed blackout cake from Ebinger’s in Brooklyn, NY, has the same pudding-like filling, the same tender chocolate cake, and the same rich, rich, rich frosting.
Shirley Corriher, the doyenne of all things food science, divulges her secrets for foolproof secrets to gloriously golden popovers.
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
Absolute best? You tell us. It’s a pretty pretentious name, yet these rich, chewy, chocolate-y brownie bombs from David Lebovitz just may deserve it.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
Marzipan, apricot preserves, and a dark-chocolate glaze turns this pistachio butter cake into an irresistible dessert reminiscent of European petits fours.
Traditionally sold on Good Friday, hot cross buns are little currant-filled rolls that are slightly sweet, mildly spicy, and richly tender with milk and eggs.
Butternut squash, red onion, and Parmesan cheese make this tart sing–okay, not literally, but it may make you hum a happy little ditty. Ideal for entertaining.
This apple cake, perfect for Passover, is made with Golden Delicious apples, matzo meal, and raisins. A gently sweet and satisfying end to a Pesach meal.
Espresso powder gives these hazelnut drop cookies grown-up appeal. They’re ideal for afternoon coffee, a light dessert, or even, dare we say: breakfast?
Basic Irish soda bread gets blinged up with raisins. It’s at its loveliest when served warm from the oven and slathered indecently with Irish butter.
Otherwise known as what’s for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.
A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of decadence.
Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.
These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.
Serve this cheddar corn bread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
Rich, buttery, ladylike scones are laden with bacon, scrambled eggs, and Cheddar, making sure there’s gender equality with a manly man breakfast in every bite.
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