GF? Yep. Paleo? Yeah, that too. Devoid of anything that would offend a vegan? Check. Talk about a recipe for a happy Thanksgiving.
“Much more sophisticated than the turnovers from my childhood.” “Very subtly sweet.” That’s what folks are saying.
Buttery and crumbly in the best possible way, these crazy easy bars have all the taste—and none of the fuss—of a classic linzer tart.
This perfectly imperfect galette is unspeakably easier to make than pie. And yet to guests its equally impressive. Do the math.
What if we told you it’s actually quite quick simple and well worth the effort to make your very own rich, flaky puff pastry? Believe it.
This riff on the marshmallow-topped classic from your childhood plunks the sweet staple squarely where it belongs—dessert.
Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.
There’s a less mundane, more scintillating way of making graham cracker crust than you learned at your mom’s side Here it is.
Ever find yourself in something of a frenzy for figs? Here’s how to put that lovely excess to swell and swanky use.
Sweet but not too sweet, this simple summer dessert is sorta the French take on the crumble. God, we love the French.
We’re not going to do a song and dance to entice you to bake this cherry pie. Nope. We don’t need to. After all, just look at it.
DIY classic Key lime pie—including a handy little cheat sheet on substituting everyday limes for these puckery little Key suckers.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
Crushed graham crackers. Melted butter. Slippery fingertips pressing said ingredients into a pie plate. Brings back memories.
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