Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.
“Best peach pie in the world!” That’s what folks are saying about this recipe. We’re not going to argue.
Meet the Queen of Tarts, with a throne of crushed cookies, a cloak of ever-so-slightly sweetened mascarpone, and a tiara of sliced strawberries.
Watermelon takes on a sweet heat when rubbed with a nubbin of ginger. Wowsers.
Ah, summer. Ah, cobbler. Those two sentiments are sort of one in the same, don’t you agree, seeing as each is easy, effortless, and always enticing?
Chewy. Gooey. Sticky. Messy. And let’s not forget dripping with intrigue. That’s how we like our cookies. And that’s exactly what you can expect from these.
A soda fountain mainstay, this classic chocolate sauce ought to be kept on hand at all times for ice cream emergencies.
This pie pastry is as easy to make as, well, pie. It’s flaky and rich but is simple and plain enough to let any filling shine.
This black cow is a classic ice float and is pure nostalgia for the true ice cream parlor lover. Root beer makes the cow black. Cola makes her brown.
Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.
Who knew Katharine Hepburn was as agile at baking as acting? These brownies make us think maybe she missed her true calling.
True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.
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