If you’re a pickled eggs virgin, you’re in for something quite special—and not just because these little lovelies are so pretty in pink.
Strange how such a sweetly stunning sensation can be just sugar, cream, flour, and vanilla. Couldn’t be easier—or more addictive.
This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
Dubbed Company’s Comin’ Coconut Cake, this beauty will have you dreaming up excuses to invite guests for dinner—and dessert.
Winter’s answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.
Sweet as nectar. That’s what we think of this Southern classic, a charming stack of pineapple, coconut, bananas, and pecans aplenty.
Sometimes it’s not a bad thing to take a hard look at those things we never stop to consider. Jennifer Thompson Trainer takes on an Easter essential.
Not just the stuff of sweet memories, angel food cake is still in fashion–and still fashionably simple to whip up. Truly heaven-sent.
An easy, elegant way to coax stalky asparagus to goodness, with cheese and bread crumbs concealing all manner of out-of-season sins.
Little hands, ginormous expectations. Makes us want to ditch the fizzy little tablets of artificial dyes for something more natural. Hello, kitchen scraps.
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