The combination of tart, citrusy orange with sweet chocolate in this cake was a big hit at the Barefoot Contessa. And we’re sure it’ll be with you, too.
Nothing says loving from the oven more than luscious orange-infused chocolate cupcakes. They’re topped with an intense bittersweet chocolate frosting.
This stunning prime rib roast boasts an intricate interplay of sweet and sour and spice that’s marvelously medieval, not to mention 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.
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, dark chocolate and its indulgent amount of espresso, this incredibly moist mocha creation ought to have a minimum age requirement.
Layers of vanilla cake alternate with a coconut filling and the whole thing is slathered with a fluffy white icing. Crowning touch: A coating of coconut on top.
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