Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?
This sexy, simple gnocchi is all Roman La Dolce Vita, made with semolina flour and not potato. See for yourself how seductive it can be.
A batch of hazelnut-inflected, raspberry-jamwiched linzers is nothing if not a testament to your heart most definitely being in the right place.
This supple, falling-apart tender pork roast may require a lot of time in the oven, but barely any time at all from the cook.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.
Nutty, hearty, and ever so slightly sweet waffles that do as much for your happiness as they do for your health.
Who knew Katharine Hepburn was as agile at baking as she was acting? These brownies make us think she missed her true calling.
This quick refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.
Pasta made by hand according to tradition is unspeakably more supple, lovely, and gratifying than store-bought. It’s also waaaaay cheaper.
Pho bo, a beloved Vietnamese noodle soup, is swell for breakfast, lunch, or supper. Its broth is fragrant with beef, anise, and ginger.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
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