These naughty chocolate biscuits are dripping with sweet cherry goodness–a take on cherries jubilee. Vanilla ice cream completes the dessert.
This layer cake maximizes the flavor of chocolate. Its buttery flavor and serious moistness makes the cake so delicious. The satiny chocolate frosting helps.
Without a doubt one of the finest recipes on site. Guests love it. If fact, no one can ever seem to get enough.
Stilton, the famous blue cheese, gets rolled up into a puff pastry pinwheel and topped with walnuts and honey for a sensuous, rich tasting appetizer.
We’ve been smitten with this deliciously earthy, smoky chipotle salsa since the moment we tried it. You will be, too.
Idiazábal, smoked Spainish cheese, is marinated in a rosemary-thyme-infused oil seasoned with garlic and black pepper. A simple snack or tapas.
Store-bought puff pastry works best for making this elegant looking baked Brie with apricot preserves. Choose a Brie that is firm and unripe for success.
Warm ricotta fritters for dessert provides a delicious end to a weekend brunch. Serve with seasonal fruit or drizzled with honey or maple syrup.
For brunch these corn scones are brown sugar sweet with a savory aroma of rosemary. Brush with melted butter and turbinado sugar for deep golden color.
Nothing beats homemade orange marmalade for Sunday brunch. Well, maybe hot scones to slather the marmalade on. Tart and sweet, this makes a great gift.
For this French toast recipe, thick slices of challah are soaked in eggs, coated in coconut and cornflakes, then griddled. Maple syrup crowns the dish.
A flakey crust cradles silky lemon curd with a surprise: A layer of chocolate slathered underneath.
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