Desserts

So exquisite it makes folks say "This recipe is a 10." and "Perfect." and "Gloriously smooth." and "Very rich." Blackberries, lime, and cream, and not much else.

Exactly what your cakes and cupcakes and heck, even loved ones' breakfast cereal have been missing all these years. Simply because you can.

Not so cloyingly sweet than the chocolate cream pie of our childhood, this dark chocolate beauty is a spectacularly satisfying remake of a classic.

Breakfast. Brunch. Dessert. Midnight nosh. Heck, there's no time of day or night that we don't welcome this classic plum kuchen.

Peach salsa works its considerable magic on anything you pull from the grill. And it's obscenely easy to make from surplus stone fruit.

Three minutes. That's how long it takes to bake this upside down cake that makes just enough dessert to satisfy your craving. No more.

This small-batch refrigerator jam from the famed Sarabeth's Bakery takes barely any effort and just half an hour. And simply stash it in the fridge. No canning required.

Pickle-brined fried chicken?! Oh yes we did! Folks are calling it fried chicken perfection. And you won't want to skip the Sriracha honey dipping sauce.

The story of the Neiman Marcus $250 cookie may be an urban legend but the recipe behind the story is quite real. And real good.

Mmmmm...doughnuts. Ethereally fluffy, wonderfully drippy, homemade glazed doughnuts. What are you waiting for? Go make some.

At last, spiced chocolate truffles made with dark chocolate that taste delectable, are easy to make, and—believe it!—nutrient dense. Our prayers have been answered.

Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists.

No-bake cake doesn't get any easier than this funfetti fudge that's complete with a semisweet chocolate "cake" layer, a white chocolate "frosting" layer, and sprinkles galore.

These are, quite frankly, as fudgy and rich as the real deal. Despite being flourless. Swear. Make a batch and see if anyone can tell the difference.

A French classic that's crisp and crunchy on the outside, dense and chewy on the inside, and flourless through and through.

This Southern classic is like a pound cake given its decadent amount of butter and its tender crumb. But oh, baby, wait'll you taste the bourbon glaze.

Crostata loosely translates from Italian as "the easiest riff on pie ever." (Not really.) Which means you could—and should—toss it together countless times during rhubarb's crazy short season.

Similar to flan in its delicate texture, this classic creme caramel is as simple as it is sophisticated. You'd expect nothing less from the French, yes?

Let's dispense with all the talk about Proust and time and just revel in these lemony little lovelies, shall we?

Slightly sweet, subtly complex, and insanely easy homemade beer nuts. Unlike anything you've ever experienced. Beer sipped on the side not optional.