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.
Babkalicious! Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we’re hearing ’bout this indulgent loaf of buttery, chocolatey, Jewishy goodness.
Like a chorus line of Rockettes, these slices of brisket lean on one another in perfect symmetry here. Nach Waxman explains how to accomplish the same.
A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. Its name is French for “caramely apple goodness atop a buttery crust.”
Why pay an absurd amount of money for a teensy bag containing a couple shriveled slices when you can make a slew of slightly sweet, somewhat tart, eminently easy dried apples yourself?
This lovely recipe may sound more like potpourri than supper. But we assure you, its flavor is just as compelling as its fragrance.
Indulgence rarely comes as easily as this inspired creation, keeping the attention squarely where it ought to be: figs, ricotta, pistachios, and honey.
Japanese grilling at its sweetest–and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.
Everything you remember from childhood–crisped (but not burnt) at the edges, slathered with butter, sprinkled with cinnamon, and, if you were fortunate, drizzled with honey.
This little ditty is simplicity itself. Drizzle fresh, creamy goat cheese with a little honey and behold the loveliness of sweet, sweet synergy.
A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.
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