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.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
A riff on Nabisco’s Mallomars, these mallowmores meld made-from-scratch marshmallows, graham crackers, and chocolate to ridiculously great effect.
Luxuriously broad noodles known as pappardelle become all tangled up in this hearty bolognese sauce. Whereas the pasta is fresh, the sauce can be made ahead.
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