The story of the Neiman Marcus $250 cookie may be an urban legend but the recipe behind the story is quite real. And real good.
Okay. We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn’t seem to be stopping it from disappearing.
Campfire cooking’s got nothing on this savvy, sassy, retro dessert that comes together in the comfort of your kitchen.
Exactly like those soft, puffy, cakey frosted sugar cookies found in the bakery of your local grocery store that the kids beg you to buy—minus the scary artificial ingredients.
This best oatmeal cookie recipe is like the baking version of those Choose Your Own Adventure books, which means your cookies end up exactly the way you like them.
The best kosher-for-Passover brownies we’ve ever had, these are ever so slightly crumbly outside and splendiferously fudgy inside.
Using bacon drippings in place of butter makes these can’t-stop-at-just-one cookies both frugal and indulgent at the same time.
“Best” is a pretty bold. assertion. Yet these chewy fudge brownies from David Lebovitz merit it.
These coconut candy bars taste like a mash-up of Mounds candy bars, peanut butter, and a graham cracker crumb crust.
Easy to make, these chicharrón chocolate chip cookies turn out soft, chewy, ever so slightly salty, and, in a word, perfect.
Thanks to this gluten-free, paleo-friendly godsend of a recipe, everyone can have their snickerdoodles and eat them, too.
Not your classic oatmeal raisin cookies, these boast golden raisins, maple syrup, and cardamom in addition to pistachios. Practically paleo. Entirely good.
This cashew caramel cracker bars recipe is made with saltines, sweetened condensed milk, brown sugar, and chocolate. An easy crowd-pleaser.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
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