Adrienne Lee

Because fudge brownies just aren't indulgent enough, we added an outrageously lovely swirl of caramel sauce. You're welcome.

A soulful and satiating quiche that goes perfectly with chilled wine at supper. Or with even more wine at brunch.

"Magical." "An 11 out of 10.” "The finest peach cobbler that I have ever, or will ever, eat." "WOW!" That's what folks are saying about this crazy easy peach cobbler.

No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.

"So satisfying." "Cakey and chocolatey." "Everything a brownie should be." That's what folks are saying about this crowd-pleaser of a chocolate fix.

Sweetly salty. Crunchy tender. Unexpectedly familiar. Simply complex. We confess, we're dumbstruck by these little contradictory lovelies.

This gingerbread cheesecake tastes like the classic Christmas spices of cinnamon, ginger, nutmeg, and clove in each and every bite of this simple yet stunning dessert.

Dark, hearty molasses gingerbread cookies or pale, sweet honey gingerbread cookies? Your choice. (Hint: You can't go wrong.)

"Impressive." "Easy." "Yummy." "Brilliant." "No leftovers!" That's what folks are saying about this lovely little tart.

Perhaps the most indulgent pie crust known to the French, this boasts the notable addition of egg, cream, and lotsa sugar.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you'd forgotten about it, here's how. Serve it as-is or glam it up with anything you like.

Magically delicate and nuanced cookies that satisfy the little kid cookie craving in an adult sorta way.

With its blend of mascarpone and Parmesan, this roux-less—and fuss-less—creamed spinach isn't what you grew up with at your grandma's table. And no one's complaining about that.

We're not going to do a song and dance to try to entice you to bake this cherry pie. We don't need to. Just look at it. A stunner, right? And wait'll you taste it. Here's how to make it.

A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?

A classic. And it's even better than we remembered. And we mean that in the best possible way, moms.

Who knew that baking legend Jim Lahey's brilliance extended not just to bread and pizza maverick but also to béchamel whisperer?

Meat. Fire. Smoke. It's been a holy trinity since man first put meat to heat. Understandably so.

We've clamored for dessert for breakfast many a time, but breakfast for dessert? With this inspired makeover, you betcha.