No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a little time in the deep freeze. Vodka optional. Then all you do is scoop it up and plop it in a pretty bowl.
Who knew the secret to the best banana bread was the addition of vanilla pudding mix, dark chocolate, and coconut?
These subtly flavored, relatively healthful (shhhh!) sliders are the sleeper hit at The Meatball Shop. Not hard to understand why.
This Dutch oven braided loaf is swirled with cinnamon and topped with vanilla glaze and toasted pecans. It’s perfect anytime of the day, breakfast included.
An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you’ll be able to stop at just once.)
Every bit as comforting and satisfying now as it was 60 years ago, this classic recipe marries tender braised chicken, artichoke hearts, and mushrooms with a sherry and vermouth sauce.
This sweet, buttery Southern pound cake is infused with rum extract and topped with a buttery vanilla sauce. Thankfully, it makes a big cake because it’s nearly impossible to stop after just one slice.
Pork tenderloin gets the star treatment here with a topping of buttery pan-seared mushrooms and a slightly sweet apricot and white wine sauce.
This pretty cake is so simple to make and so darn delicious that we see no point in waiting until dessert to enjoy it. Bring on breakfast.
Getting your five servings of vegetables per day is easy when you can feast on tender caramelized fennel that’s smothered in toasted rye-Parmesan crumble.