Fine-crumbed and sparely sweet, these sophisticated little cakes do wonders for white chocolate’s tarnished reputation.
We’ve clamored for dessert for breakfast many a time, but breakfast for dessert? With this inspired makeover, you betcha.
A cake that’s as rife with uber-ripe plums as it is Italian heritage. You’re gonna love the gritty-in-a-good-way texture and buttery taste.
Some things are so good you want to eat ’em all yourself. And some are so good you can’t help but share. These are the latter.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
Without further ado or feigned guilt, allow us to reacquaint you with a long-lost childhood friend.
Dubbed Company’s Comin’ Coconut Cake, this beauty will have you dreaming up excuses to invite guests for dinner—and dessert.
One taste and you’ll forget all about that butter and brown sugar trick your mom taught you long ago. Promise.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You’re welcome.
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