What to do with late summer abundance? Chef Alain Ducasse’s fancy-pants interpretation of a Provençal classic.
Beautiful burger buns. Were ever three words joined in such harmonious sequence? And can we add buxom and buttery?
Haute yet homey, this rustic Italian cake will cause you to anticipate plum season like never, ever before.
Sweet! Gooey! Easy! Yum! Those are just a few of the lovely things we’re hearing about these coconutty beauties. Taste for yourself.
Though we love Pop-Tarts dearly, even as kids we thought the packaged pastries ought to taste better. Fruiter. Flakier. Fresher. Like these.
A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
Sweet as nectar. That’s what we think of this Southern classic, a charming stack of pineapple, coconut, bananas, and pecans aplenty.
This hardly decorous dessert is likely to make a colossal mess that will haunt your kitchen for weeks. But tell us it isn’t worth it.
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good baked thing we’ve had in recent memory.
A little semolina goes a looooong way in lending this dough an easy-to-knead workability and a surprisingly tooth-sinking texture. (You heard us. Tooth-sinking.)
We’re hearing that this all-natural rendition of red velvet cake surpasses the artificially dyed classic. See for yourself, grown ups.
Not just the stuff of sweet memories, angel food cake is still in fashion–and still fashionably simple to whip up. Truly heaven-sent.
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