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.
Yes, we know, you already understand how to melt chocolate. Or think you do. Here, an extra technique or two. Just in case.
A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!
We’re hearing that this all-natural rendition of red velvet cake surpasses the artificially dyed classic. See for yourself, grown ups.
A great holiday gift, these homemade biscotti are made with green tea powder lending a delicate tea flavor. They are topped with a ginger and sugar coating.
Not just the stuff of sweet memories, angel food cake is still in fashion–and still fashionably simple to whip up. Truly heaven-sent.
This is prettier and more puddinglike than we’re accustomed to in a cheesecake. But no complaints here. None whatsoever.
Never before has a cake been smothered in such cloudlike perfection, er, confection as this billowy white icing and its graceful swoop and swirls.
Rose Levy Beranbaum shares her recipe for easy, tender, flaky, cream cheese pie pastry. You’re welcome.
Know how every once in a while you taste something that’s so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass the ice cream, please.
French-y but not at all fuss-y, these superbly chocolate-y crepes satiate a certain je ne sais quoi.
Grandmothers tend to know a thing or three about pastry. Flaky, tender, buttery pastry. Witness this world-renowned chef’s recipe from his trusted grand-mère.
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