Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.
Sweet and sour, chewy and crumbly, these easy and almost elegant bars are altogether appropriate for a little afternoon procrastination.
These easy peasy cupcakes are easy enough to mix up for a random Tuesday night, elegant enough to woo even the most annoying mother-in-law.
What’s with the thankfulness, you ask? For starters, this sleek, sophisticated, tender-crumbed cake smothered in butterscotch and stacked to the heavens.
A dark pudding-like chocolate cake flavored with espresso and hazelnut liqueur and studded with chopped hazelnuts is topped with a bittersweet chocolate glaze.
This pistachio cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.
A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
The bitter, coffee-like flavor of stout melds spectacularly with dark chocolate in this not-too-sweet, not-too-earthy Irish classic.
Mmmm. Mocha chocolate cake slathered with an Irish whiskey-laced chocolate icing. A decadent, grown-up cake if ever there was one.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
Imam bayildi may be less famous than the French version – ratatouille – but it still magically transmutes eggplant, tomatoes and garlic into gold.
Roasted buttercup squash adds to the richness of this Italian gnocchi recipe. Black trumpet mushrooms provide a dramatic contrast to the colorful squash.
Ninety seconds flat brings you this lovely looking bowl of herb-marinated olives. Just toss and serve. Bada bing.
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