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.
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 bad to take a hard look at those things we never stop to consider. Like dyed Easter eggs, for example.
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 and elegant way to coax tough spears of asparagus to goodness (andby that we mean concealing any out-of-season sins with cheese and bread crumbs).
Never before has a cake been smothered in such cloudlike perfection, er, confection as this billowy white icing and its graceful swoop and swirls.
Sometimes carrots aren’t quite as sweet as we’d like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.
We beg to differ with the name of this fetching creation, as it’s far too easy to mistake “basic” for “blah.” Far more fitting, we think, is “best white cake.”
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