A list of all the recipes Natasha Taylor has tested.
“So satisfying.” “Cakey and chocolatey and everything a brownie should be.” That’s what folks are saying about this crowd-pleaser.
This outrageously satiating riff on Italian wedding soup swaps traditional beef and pork meatballs for turkey with the lilt of lemon.
Cookie dough is oft a means to an end, an interim state of existence, a fleeting moment sacrificed to the creation of cookies. No more.
Tired of waiting and waiting and waiting for your boxes of Girl Scout Thin Mints to arrive? Not with this trusty little recipe.
Think of granola bars but in cookie form. That’s what you get with these sorta virtuous, sorta naughty little lovelies.
We’d be happy to tuck into these layers of messy goodness any time, any place. Thanksgiving or July 4th, makes no difference.
This sneaky sable, a French shortbread of sorts that’s crisp on the outside, tender on the inside, is going to rock your world.
A classic spring coupling, this melding of rhubarb and strawberries takes the form of sweet tart pie filling burbling beneath ginger-inflected goodness.
The true beauty of this Bundt depends on your perspective. Does it lie in its stunning silhouette? Its intensely chocolatey chocolatiness? Or its lazy day ease? You tell us.
What’s not to love about Brussels sprouts–yes, Brussels sprouts–when they’re buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.
A drinkable dessert composed of, quite simply, bitter grapefruit segments soused with sweet sparkling wine. Cin cin!
These brownies are the perfect treat to send to troops overseas or your kid in college. They’re chocolatey, moist and, best of all, can withstand the U.S. Postal Service.
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