Ever so slightly crumbly outside and splendiferously fudgy inside, these are the best kosher-for-Passover brownies we’ve ever had.
Hope you’re not the indecisive sort, ’cause this oatmeal cookie recipe requires some decisions. Let the baking hijinks begin.
A classic. And even better than we remembered. It’s like childhood 2.0. (We mean that in the best possible way, Mom.)
Okay. We have a confession. This baklava is not traditional. Not at all. But that doesn’t seem to be stopping it from disappearing.
This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.
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.
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.)
Wouldn’t you rather dunk your biscotti in something sweetly boozy as opposed to strongly coffee-y? That’s what we thought.
Never again eat a stale-tasting, preservative-laden, ickily-sweet, foil-wrapped bar again. These little lovelies will change all that.
The stuff of urban legends, this recipe has been circulated via chain letters for decades. And hoo boy, can we understand why.
We’re not certain what exactly to call these diminutive, dunkable desserts that are crunchy as a cracker, less sweet than a cookie.
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