Most of us may need a stiff drink on April 15th, but this cake is loaded with plenty of butter and booze. Consider it a classy alternative to a bottle of vodka.
It wasn’t until a chef shared her ramps recipe that this longtime greenmarket goer started feeling the garlicky, leek-y love. And oh, how!
These jam tartlets are a mouthful of surprises: crisp, buttery crust, tangy jam, and sweet, crumbly streusel. Serve them as a snack or picnic fare.
This riff on the much-ballyhooed blackout cake from Ebinger’s in Brooklyn, NY, has the same pudding-like filling, the same tender chocolate cake, and the same rich, rich, rich frosting.
Roasting grape tomatoes intensifies their flavor and makes them all the more enticing in this anytime-of-year vegetarian tapas.
Shirley Corriher, the doyenne of all things food science, divulges her secrets for foolproof secrets to gloriously golden popovers.
Mixing potato and celery root to make mashed potatoes is, well, genius. Not as heavy as traditional mashed, this has added flavor from the celery knob.
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
Absolute best? You tell us. It’s a pretty pretentious name, yet these rich, chewy, chocolate-y brownie bombs from David Lebovitz just may deserve it.
An Italian classic, this simple side is far more impressive than the usual mixed green salad.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
Ever wish those dainty petit fours were a little—or a lot—bigger? With this recipe, your wish is granted.
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