Know when you taste something and can’t help but pause and sigh with content? This subtly sweet lemon cake does that to us each and every darn time.
This is what we consider to be the ultimate pot roast for company. (Heck, with two types of booze, it’s gotta be good!)
Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh with content.
From the Barefoot Contessa herself, these chocolate pecan scones are packed with plenty of bittersweet chocolate and pecan chunks and are, predictably, flaky and tender pastry perfection.
Cook once. Eat twice. This baked pasta casserole cleverly relies on a big batch of tomato soup as its sauce. Leftover soup means you have lunches done for the rest of the week.
Perhaps the simplest and most sophisticated dinner party precursor ever. Just make the savory shortbread dough, freeze, slice, and bake. You’re welcome.
Stale bread? Itsoaks up a tangy vinaigrette in this interpretation of an Italian classic from the Barefoot Contessa herself. You’re welcome.
This classic French dessert is an eggy cake that’s studded with currant, soaked with a vanilla-rum sauce and brushed with an apricot glaze.