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.
This quick refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.
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.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
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.
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
Froufrou, fancypants, yet fuss-free, these thumbprint cookies with white chocolate ganache and chopped hazelnuts are, in a word, lovely.
Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.
Without a doubt one of the finest recipes on site. Guests love it. If fact, no one can ever seem to get enough.
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.
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