A classic cake. Vanilla cake layers are slathered with a coconut-almond-oatmeal-cookie filling and frosted with meringue topped with cherries.
Know how sometimes you taste something and can’t help but sigh with content? This cake does that to us each and every darn time.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.
Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.
Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.
Elegant, nutty shortbread, crowned with pecan halves, is baked the traditional Scottish way, in a round pan, then cut into wedges. Perfect for a tea party.
Gluten free. Dairy free. Peanut free. Fuss free. And damn fine at eliciting oohs and aahs from even the most discerning cookie craving.
Greek cheese is smoothed into an orange, cinnamon, and vanilla base and the cheesecake is baked until golden and dense. This beauty is served slightly warm.
If you like biting into a dense, dark, deadly chocolate cake with equally sinful chocolate icing, this is the dessert for you.
Clarified butter, the end result of removing the water and milk solids from butter, is used in many ways, especially Indian cooking, in which it’s called ghee.
Stale bread? Here it soaks up a tangy vinaigrette in this Italian classic from the Barefoot Contessa herself. You’re welcome.
Make it homemade instead of out of a box with this easy yet elevated version of an American classic.
Have yourself a merry little Diwali or, as we like to think of it, a festival of ridiculous amounts of fried dough marvelousness.
These chocolate and rum buttercream creatures are known as Igels in Austria, where these edible versions bring a bit of whimsy to the everyday.
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