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.
Ethereally light and slightly sweet, these pancakes are just plain good. And they’re good plain, too.
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.
This caffeinated incarnation of a classic chocolate cake comprises cocoa-y layers and fudgy ganache that take their jolt from a cup of joe.
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.
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