This stunning rib roast boasts an intricate interplay of sweet and sour and spice that’s marvelously medieval—and deeply satisfying.
Nothing but the Austrian classic. The tart is filled with raspberry jam and almond-infused lattice crust is crisscrossed on top.
These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.
Creamy, tart lemon curd is lightened with whipped cream, spread on a large crispy meringue, rolled up like a jelly roll, and served with fresh fruit.
Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world…and your cocktail party…and your shower…
For this Greek speciality, phyllo, or filo, pastry is filled with a savory creamy custard teeming with sauteed scallions, feta cheese, and ricotta cheese.
A classic cake. Vanilla cake layers are slathered with a coconut-almond-oatmeal-cookie filling and frosted with meringue topped with cherries.
Know how sometimes you taste something and can’t help but sigh with content? This cake does that to us each and every darn time.
Greek cheese is smoothed into an orange, cinnamon, and vanilla base and the cheesecake is baked until golden and dense. This beauty is served slightly warm.
With its dark chocolate smack and intense espresso buzz, this mocha creation ought to have a minimum age requirement.
Layers of vanilla cake take turns with oodles of coconut filling and the whole shebang is slathered with fluffy white icing. Uh, yes please!
The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.
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