This quick strawberry jam doesn’t require all that daunting canning and processing. Just strawberries, sugar, and a pot.
The official Spanish summer sipper. And, for those who don’t care for sodden, wimped-out fruit mush, a nifty little party trick at no extra charge.
True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.
Ganache, nothing more than melted chocolate mixed with hot cream, is about as decadent as you can get. Use it as a glaze, filling, or frosting.
Ben & Jerry, we love you and we always will. But we can make our own Super Fudge Chunk now, riddled with chunks of all sorts of super fudge-y ingredients.
Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.
Pasta made by hand according to tradition is unspeakably more supple and gratifying than store-bought. It’s also way more vibrant.
This luscious, silken, gently flavored coconut tart is topped with a delicate burnt-sugar crust that shatters when sliced.
The asparagus in this salad is sublimely sweet and is balanced nicely by the saltiness of the pecorino cheese and tart zinginess of the dressing.
Roasting these rotund little roots turns them docile as anything dug out of the ground can be.
A riff on that old standby of a bunch of radishes, a crock of butter, and a pinch of salt, this nifty little number comes together easily and impressively.
This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.
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