These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.
Get ready to scream for ice cream. Sweet and creamy vanilla bean ice cream that’s made without an ice cream maker and it’s ready in 4 hours.
If you’ve not experienced this Indian-style blend of fatty pork with chiles and spices, you’re about to be stunned by its taste and versatility.
One of the easiest cheeses to make and the only one used in Indian cooking, paneer is versatile beyond belief. Cubed, crumbled, or roasted, it has a myriad of tasty uses.
Like no other potato salad you’ve ever eaten. Not even in the same league. Created by Nik Sharma, who knows a thing or two about flavor.
Great big chewy, chocolatey cookies so fantastic that our testers absolutely raved about them—try ’em and see for yourself.
Plump little bits of crab and not much else, these morsels are better than typical crab cakes. A crisp crust and a buttery lemon sauce are all it takes to make dinner perfect.
One of the Silver Palate’s most cherished recipes, this has been a mainstay in the dinner rotation of home cooks for decades. Perhaps it’s time you give it a try.
Homemade bread that’s healthy but doesn’t taste it. Light, airy, and appealing even to kids, this is the recipe you’ve been seeking.
Not too fudgy and not too cakey, these brownies strike just the right balance of perfectly overindulgent.
A gluten and dairy-free, bread crumb coated chicken breast that’s so crave-worthy, you’re whole family will clamour for more. We swear, even the wheat lovers will adore them.
A dusting of sugar makes everything better. And while these old-fashioned doughnuts are perfect already—trust us—a sprinkle of sugar makes them magical.
Folks are flipping over the indulgently innovative crisp cornflake topping on these muffins that are fairly bursting with blueberry-ness.
Sorta rustic, sorta refined, sorta irresistible. That’s what we’re hearing about this nuanced cobbler from Tanya Holland with its cakey biscuits and subtly cinnamon-inflected fruit filling.
Yep. No butter. No eggs. No gluten. And yet you’d never guess it from the taste of this ridiculously indulgent raw chocolate chip cookie dough. You’re welcome.
David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that’s also divine.
Finally, a mop sauce that achieves the ever elusive balance of sweet, spicy, and tangy. And you’re gonna wanna slather it on everything you pull off the grill.