So long, Eggos. Helllloooooo, glutenless goodness. These little multigrain lovelies couldn’t be simpler—or more satiating.
This stunning Southern belle and its dozen tiers—yup, count ‘em, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.
A swift stovetop version of classic pommes Anna, these sliced spuds are swaddled in butter, garlic, and Julia Child’s enthusiastic approval.
Who knew Katharine Hepburn was as agile at baking as she was acting? These brownies make us think she missed her true calling.
True to its name, this dense, brownie-like cake takes its allure from a full pound of chocolate. A hint of cocoa lends even more chocolatey complexity.
The asparagus in this salad is sublimely sweet and is balanced nicely by the saltiness of the pecorino cheese and tart zinginess of the dressing.
Shauna James Ahern, aka Gluten-Free Girl, divulges her decadent take on a childhood classic. You won’t miss the gluten. Trust us.
Whether you’re five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.
A beloved Brazilian candy, brigadeiros are chewy fudge balls that are rolled in sweet sprinkles, just for good measure.
This flourless chocolate-vanilla marble cake has a texture between fudge and cheesecake. The chocolate marbles between the vanilla for a gorgeous look.
For this Sicilian dish, mahi mahi is stewed with tomatoes, onions, olives, and seasoned with briny capers. The mahi mahi becomes infused with tomato flavor.
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