A boozy keeper of a cake, this recipe takes its title from a shot of rum, its compelling taste from ample butter, eggs, and cream, and its inimitable texture from layer after layer of apples.
An unconventional approach to apple pie that happily involves booze and lotsa butter. Even more memorable than the classic.
Things don’t get much simpler or more satisfying than apples, sugar, and spice coaxed to loveliness. A simple autumn staple made in a slow cooker.
Roast beets until sweet enough to be considered dirt candy. Plonk on a place with tangy goat cheese, peppery greens, and a generous drizzle of honey. Lunch is done.
Four ingredients and one simple technique that will leave everyone asking—maybe even demanding—you for more. A keeper of a side dish.
For those of you who thought you couldn’t ever have a bowl of traditional matzo ball soup again, this recipe is for you.
A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn’t seem to be stopping it from disappearing.
So magnificently and outrageously incredible that folks have literally applauded it at the dinner table. Swear. Easy enough for weeknights. Elegant enough for impressing guests.
Crisp on the outside, tender on the inside, and pretty damn indulgent with gooey Cheddar through and through.