True to their name, these little lovelies practically snap when you take a nibble. We love truth in advertising.
The Christmas cookie that celebrated pastry chef Christina Tosi of Momofuku Milk Bar fame just can’t imagine life without.
If you took one look at this tart and thought, “No way, I can’t!”, read the recipe. Then let’s hear you say, “Heck yes, I can!”
David reveals his pie-crimping obsession and admits he’s been outcrimped by baker Libbie Summers and her 20 cool and classy pie crust tactics.
At long last, a slice of pumpkin pie is complete in and of itself—no dollop required. Pumpkin and meringue. So happy together.
Wowsers! (We can’t really think of anything else to say about these stunning cookies, except they’re far easier to make than you’d expect.)
We could blather on and on and on about this surprising riff on a Southern classic, but you best experience it for yourself.
We know you’ve always wanted to fling pizza dough like a boss. This recipe from Jim Lahey helps you do just that.
A superlative, albeit not standard, pizza with a thin sheen of béchamel, three cheeses, and a starring role as appetizer.
A sweet potato mash topped with marshmallow and—believe it or not—crushed gingersnaps. Heresy? Or high-five-worthy? You tell us.
Strange how such a sweetly stunning sensation can be just sugar, cream, flour, and vanilla. Couldn’t be easier—or more addictive.
We swear these spooky sweets are so simple anyone can make them, no matter how elementary your culinary or crafting skills.
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