An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. Actually, we doubt it’ll be just once.
Warning: This tart is best when consumed within a few hours of emerging from the oven. We don’t see this as being a problem.
This little homemade muesli number will upend your notion of boxed breakfast cereal. No cardboard-like, dusty-tasting grains here.
Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
Nuts. Seeds. Dried fruits. Sweet syrup. The only thing missing is the fancy cellphone wrapping and the fancy price tag.
Not too sweet. Not too sour. Just right. That’s what we think of this apple-y little cocktail concoction. But don’t take our word for it.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
If you took one look at this tart and thought, “No way, I can’t!”, read the recipe. Then let’s hear you say, “Heck yes, I can!”
Sangria, dressed in white, with the help of Riesling, honey, sharp ginger liqueur, sweet Meyer lemon juice, and fall fruits.
This little make-ahead number is easy as can be, requires no coveted stove-top space before the big meal, and tastes, well, wow.
We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
An unconventional approach to apple pie that happily involves rum and lotsa butter. We guarantee it’s as memorable as the classic.
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