Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
If you have balsamic vinegar in the pantry, puff pastry in the freezer, and a wedge of Brie in the fridge, you’ve got this pizza.
These baking powder biscuits morph boring pantry staples into stunningly tender, buttery, pull-apart biscuits that scream to be eaten hot from the oven.
Move over, meat. Bulgur gives this chili body as well as a bevy of other beauteous attributes.
The flavor of sweet-tart blackberries are complemented by the zing of orange juice and the depth of Cointreau in this creamy, lick-the-dish-worthy mousse.
Yup, you’re allowed to eat this cake for breakfast. See, there’s wholesome oatmeal beneath all that coconut and butter.
For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.
Versatile eggplant does appetizer duty as a mini pizza crust covered with sweet and smoky barbecue sauce, balsamic vinegar, and sun-dried tomatoes.
Leftover challah is transformed into moist, tender, comforting bread pudding with a rather unique carrot crème anglaise.
This is a dense, yet extremely moist coffee cake made with layers of rich sour-cream cake and a filling of peaches mixed with cinnamon-cocoa sugar.
What could be better than artichoke hearts and spinach smothered in cheese and a buttery crumb topping? Not much.
Alice Waters’ almond cake recipe abides by her rules of “cook simply.” Yet you’d never know that from tasting it.
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