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.
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.
Mini food always makes a big statement. Tiny chicken burgers from Trisha Yearwood do just that–and they taste amazing, too.
This dreamy and creamy alternative to pumpkin pie has won us over. We think it’ll woo you, too.
Antoni Porowski’s chicken with grapes is a revelation. Sweet and jammy, with woodsy herbs and roasted onions–this chicken has it all.
Dorie Greenspan’s quick cornbread won rave reviews from our testers for its tender, cakey, crumbliness. Handfuls of add-ins optional.