This caffeinated incarnation of a classic comprises layers of cocoa-inflected cake and fudgy ganache that take their bittersweet jolt from a cup of joe.
Who knew Katharine Hepburn was as agile at baking as she was acting? These brownies make us think she missed her true calling.
This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.
Next time you think there’s nothing for supper, pull out this recipe. Then look in your pantry again. Dinner’s in there. You just have to know where to look.
Try to resist these stunning salmon fillets, which exude a come hitherness thanks to the lilt of citrus and a beguiling blend of chili, cumin, and cinnamon.
This incendiary Thai condiment has recently incited quite the rabid following. Here’s how to save yourself a trip to your local Asian market.
This loosely defined “lasagna” is an easy little cheat of a recipe that relies on frozen ravioli, jarred sauce, and shredded cheese. Shhhhhh.
This bird borrows its Peruvian accent from its amazing technicolor dreamcoat of paprika, cumin, and garlic.
This supple, falling-apart tender pork roast may require a lot of time in the oven, but barely any time at all from the cook.
You may think you’re going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you’ll be lapping it up straight from the jar.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
These homemade Oreos aren’t the treats of childhood. These are intensely chocolate-y. Definitely a grown-up indulgence.
Remember those thumbprint cookies your grandma use to make? They were the perfect spot-of-jam delivery system. These little darlings are no different. Well, a little different…
Dessert and dinner wrapped into one, this clever little recipe from Dorie Greenspan crumbles spice cookies into creme fraiche and cloaks chicken in it. Sugar and spice and everything nice.
These fork-mashed spuds are indulgence defined with their easy execution, deceptively rich taste, and lack of bowls and beaters to clean.
These savory-sweet cocktail cookies are simple to make yet pack a wallop of flavor. Set them out as a pre-dinner nibble when you want something fetching.
Hate Brussels sprouts? Well, hate them no more. Here shaved sprouts are tossed with thin slices of pecorino and prosciutto and dressed with lemon and oil.
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. Honestly? We were so tempted by the loaf’s taste and texture, we didn’t even miss it.
Some consider this Catalan classic to be the great Spanish acquisition, considering how it’s so very versatile, vegetarian, and vegan.
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