Not just a hit with kids, this chocolate and peanut butter pudding is rich, creamy, and pretty darn irresistible.
Blueberry buckle is so easy to make but so hard to forget. Seriously–crispy edges, jammy blueberries, and tender cake in between. It’s perfection.
Here’s another recipe for those of you that desire a higher crust to filling ratio. Tassies are really just tiny pecan pies, y’all.
Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff and will make your mouth water. Here’s how to make it at home.
If your biggest complaint about pie is that there’s never enough, have we got a surprise for you. A big ole apple pie, made on a sheet pan. Craving solved.
Essentially an Italian rendition of chicken cordon bleu, chicken saltimbocca is simply cutlets, cheese, prosciutto, a lovely pan sauce and it’s on the table in 30 minutes.
Lasagna for breakfast? Well, why the heck not? Trisha Yearwood whips this up for a big breakfast but it makes a darn good dinner, too.
These wonders of wonders are irresistible cakey donuts baked in muffin tins that are spiked with nutmeg and cardamom and rolled in melted butter and cinnamon sugar.
A clean-flavored ice cream laced with Armagnac is a perfect companion to fall fruits like plums, prunes, pears, and figs but adds a nice finish to summer meals.
This bibimbap recipe with its easy, smoky, slightly sweet sauce is going to upend your notion of healthy eating. Swear.