Thanks to this gluten-free, paleo-friendly godsend of a recipe, everyone can have their snickerdoodles and eat them, too.
Not your classic oatmeal raisin cookies, these boast golden raisins, maple syrup, and cardamom in addition to pistachios. Practically paleo. Entirely good.
This cashew caramel cracker bars recipe is made with saltines, sweetened condensed milk, brown sugar, and chocolate. An easy crowd-pleaser.
This fennel, orange, and watercress salad recipe is a quick and easy side dish for a family dinner or special occasion.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
Yes, lard. In a cookie. The rendered pig fat lends the biscochitos their trademark flaky texture. The truth lies in the taste. Swear.
Tender and delicate and buttery and spectacularly simple, just as classic shortbread cookies ought to be.
No artificial colors. No icky preservatives. Just a lotta charmingly shaped sprinkles in exactly the shades you desire.
“Soft, spicy, holiday memory-invoking.” “Spiced perfectly.” “So easy.” “Lovely.” That’s what folks are saying about these.
“Everything I love about brownies. The fudgy center. The crisp edges. And that wondrous crinkly top.” That’s what folks are saying about these.
Learn firsthand the virtues of tea made from fresh mint versus a teabag—and yes, said virtues include ease and simplicity.
Forget Pepperidge Farm. Where’s the satisfaction in just ripping the bag open? Where’s the longing that comes with anticipation?
Can you just imagine these little lovelies strewn across cakes, tarts, flans, puddings, cocktails, and more?!
These flaky French pastries are dainty, diminutive, and addictive as heck (typed while licking the sugar from our fingers).
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