When life hands you too many doughnuts—yes, it’s possible—just make pudding. An easy-to-rationalize, drop-to-your-knees-it’s-that-good, doughnut pudding.
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
These uncannily crisp, seemingly shortbreadish cookies from San Francisco’s Miette are–and we mean this–unlike any you’ve ever encountered.
Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.
This purple-stained cake—er, what’s left of it—puts the ease back in pleasin’. Just old-fashioned goodness and the season’s most compelling fruits. Got milk?
Succumb to this simple, satiating, seductive Vietnamese tradition. Known as ca phe sua da, it’s just coffee, ice, and sweet, sweet, sweetened condensed milk.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
This simple elixir, er, spritzer draws on sweet cherries, tart lime, and sugar syrup. Splash into sparkling wine or seltzer as needed throughout the dog days of summer.
An inspired take on a classic, this simple, sassy granola recipe is yours to follow to the letter or tweak to your (or your most picky family member’s) content.
A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.
Fresh from the farmers market, spring greens boast a flavor the likes of which you just can’t find shrink-wrapped in plastic.
Everything you remember from childhood–crisped (but not burnt) at the edges, slathered with butter, sprinkled with cinnamon, and, if you were fortunate, drizzled with honey.
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