These small batch brownies are baked in a loaf pan and serve just a few so you don’t have an entire baking pan tempting you.
Every once in a while, along comes a loaf of bread that’s so rustic, so memorable, it ruins every other bread experience. Here’s that loaf.
Just like Tollhouse but with the amp turned up. Way up. Basically a more mature version of a household staple. Finally, something you don’t have to share with the kids!
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
A swoon-worthy collision of creamy cheesecake and cakey brownie and sweetly tart raspberries that you simply gotta taste to believe.
The perfect solution when you need to satisfy your Rice Krispies treats craving but don’t want an entire pan sitting around to tempt you.
Our latest and greatest incentive to get out of bed in the morning. Sweet, tangy, pale pink applesauce made with rhubarb is going to rock your bowl of breakfast oats.
Sweet and tart and sophisticated and stunning and almost too pretty to eat. Almost.
Because who doesn’t want pie for dinner?! And this vegetable galette gets it exactly right with a buttery crust, a creamy cheese sauce, and oh-so-sweet roasted veggies.
Embrace your inner Laura Ingalls Wilder with this quaint, toffee-like candy made by drizzling maple syrup onto fresh snow. Its provenance may be outdated, but its appeal transcends time.
Forget Robitussin. This fragrant infusion not only makes a run to the pharmacy unnecessary, but it goes down with far, far more ease than that syrupy medicinal stuff.
“Best brownies” is a pretty bold assertion. Yet these chewy fudge brownies from David Lebovitz merit it.
This breathtaking bowl of authentic Mexican-inspired magnificence is simple to make yet complex in taste with incredible depth of flavor and a noticeable but not overwhelming ancho heat.
In the words of one of our recipe testers, “If this sauce is what Moroccan food is all about, then I’m all in.” Us, too.
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