Sophisticated palates accustomed to European-style cookies will swoon to this subtly sweet and slightly crumbly treat.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
Winter’s answer to sangria. Zinfandel, cabernet, beaujolais, or Bordeaux each works to a faretheewell.
Just squiggle this easy peasy batter in oil, sizzle until golden, then dunk in an insanely sweet syrup. Frightfully, irresistibly good.
Believe it. Wheat-free, slice-n-bake cookies that taste like the real deal without fuss or crazy ingredients. You’re welcome.
We’re not certain which we find more incredulous, the sheer genius behind these bacon fat gingersnaps or the flavor of said genius.
How fortunate that all it takes to bring some sweetness and loveliness into one’s life is sugar, cashews, and a little patience.
Infused with spice, suffused with booze, and wrapped oh so neatly, this last course makes quite the lovely gift for guests to unwrap.
How poetic that a recipe whose ingredients scream out for Thanksgiving would, in and of itself, be reason to give thanks.
You’re not going to believe how easy it is to create this tartly sweet grape granita. Really. You wanna make a bet?
Halloween candy still tempting, teasing, tormenting you? We divulge how to keep it outta your house—and off your hips.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
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