A list of all the recipes Rita Reino-Kinch has tested.
More cakey than fudgy, this blissful collision of cheesecake and brownie is punctuated by moments of tart raspberries. Swoon.
Knee-wobblingly golden on the outside. Lusciously wobbly inside. Gordon Ramsay would be so proud.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
Some days are, without a doubt, cloudy with a chance of sprinkles. Just perhaps not the sorta sprinkles you were expecting.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
A simple, sophisticated riff on traditional mac and cheese that’s more alfredo-y than casserole-y. No complaints here.
Authentic German-style soft pretzels with a yeasty center and a dark, burnished crust punctuated with the crunch of coarse salt.
Know how every once in a while you taste something that’s so insanely satiating that a single spoonful pretty much satisfies? Nah, neither do we. Pass the ice cream, please.
We beg to differ with the name of this fetching creation, as it’s far too easy to mistake “basic” for “blah.” Far more fitting, we think, is “best white cake.”
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