Yeah, yeah, we know. You don’t need a recipe for Yukon Golds, butter, milk, and salt. Or so you think. Try this and get back to us.
Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.
We’re food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.
Some things are so good you want to eat ’em all yourself. And some are so good you can’t help but share. These are the latter.
She went through labor to bring you into the world. Surely you can fashion some dark chocolate taffy flowers for her.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
Easy peasy entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread. Tasting is believing. Go on.
Sweet, moist, tender, can’t-stop-at-just-one coconut macaroons that are reminiscent of what’s found at the loveliest bakery in town.
Boozy bananas are lavished with brown sugar, butter, brandy, and coconut cream in this outrageous riff on a Southern classic.
An innocuously sweet, innocent little after-dinner libation that’s sorta got a suave sophisticate thing going on. Consider it a liquid lullaby.
When you want just a taste of seduction and intrigue, rather than the full hangover, try this little number.
If we had to choose just one roast chicken to spend the rest of our lives with, this would be the one.
Forever? Completely? Sounds like words used only in conjunction with things that inspire lasting love. Like this cake.
Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
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