Easter

Banoffee (banana+toffee!) pie is a British classic. And for good reason--it's absolutely delicious. Sweet, smooth, and topped with peanut butter whipped cream.

A creamy, custardy pie that everyone who tested it, also ate it for breakfast. Pie is breakfast, people. Chocolate pie is better than dry toast, for sure.

Sometimes you want something buttery, flaky, and fresh from the oven. These can be ready in about half an hour. Perfect with jam and cream.

An irresistible and tender, sweet and creamy, loaf of fall goodness. A slice of apple cinnamon bread a day, isn't that what they say?

Hummingbird cake is as sweet as it sounds. This snacky, loaf pan version is made with whole wheat flour but still adores a smear of cream cheese icing.

A gorgeous upgrade to orange chicken. Creamy, flavored with tarragon, and exceptionally tasty. It's fancy without being difficult.

This cake is nothing short of extraordinary. It's delicately flavored with white chocolate and has a dreamy crumb.

Such a brilliantly simple idea: Roast chunks of potatoes, red onions, pancetta, and garlic in oil and balsamic vinegar. Boo-yah!

You know that coffee cake made with sour cream is going to be moist and tender. Add blueberries, lemon, and a sweet-tangy glaze, you've got something special.

A chocolate lover's dream come true, in the form of a lightly textured, dark chocolate mousse. Not too sweet, not too rich—just right.

Great big chewy, chocolatey cookies so fantastic that our testers absolutely raved about them—try 'em and see for yourself.

Jammy fruit topped with a sweet topping and an unexpected acidic hit of balsamic. Perfect for breakfast, dessert, afternoon snacks, and everything in between.

Spatchcocking is an easy technique that lets you roast a chicken faster and more evenly. Start your bird with a lemon and garlic seasoning and dinner will be served before you know it.

A leg of lamb that's been slathered in French flavors. We're swooning over how cultured—and sated—it makes us feel.

Panna cotta translates to “cooked cream,” which really doesn’t do justice to this creamy as sin, subtly flavored, lightly sweetened, sublime Italian classic.

"Absolutely the best thing I’ve put in my mouth in a long time!" That's what we're hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We're not arguing with that sentiment.

There's chocolate bark and then there's chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.

This simple yet spectacular riff on coffee cake—there's actually coffee in the cake—is rich and robust and rousing in that way only espresso can be.

Plonk this brown sugar glazed ham on your holiday table, step back, and listen to the gasped oohs and aahs, accept all manner of accolades, and watch it disappear.

How to turn store-bought ice cream into an impressive summer dessert in minutes. You're welcome.