An autumnal take on classic summer pudding that melds booze and berries and apples and plums to really quite lovely effect.
A relatively ginormous riff on the iconic American snack cake, this Twinkie look-alike boasts an amped-up vanilla smack and ingredients you can actually pronounce.
Behold, the pie that prompted Beth M. Howard’s parents’ marriage proposal. One taste and we understood why. We think you will, too.
Think you don’t need a recipe for roasting spuds? Try this technique, which we think works to a faretheewel. Then get back to us.
It’s truly a shame that the sauce calls for only half a cup of Guinness. What, oh what, to do with the rest of that bottle of stout?
This is one besotted bird. As in blotto. Blitzed. Buzzed. Boozy. Not that we’re complaining. Nope. Not at all.
Crisp at the edges. Chewy within. Peanutty through and through. A classic perfected. Pass the milk, please.
This simple crumble works its considerable magic on whatever fruit you fancy.
Not a lot has changed since you last had this after-school classic. It’s still simple. And it’s still gosh darned comforting as heck.
Chewy, gooey, and chocolatey, these crackly topped brownies are the perfect balance of cakey, fudgy, and pass-the-napkins messy.
Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.
Get your pig on with chunks of crisp-edged, knee-wobblingly tender lusciousness. Sorta screams for some soft tortillas and cerveza.
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