These butter and cream cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.
Those days when meal planning goes south and weeknight weariness looms, simple salvation can be found in this easy skillet lasagna made with store-bought ravioli.
First you make an Oreo cookie crust. Then you smother it with a bittersweet and semisweet chocolate custard. The final flourish is whipped cream infused with vanilla. Sigh.
Studded with almonds and coated in silky chocolate, this roca—essentially toffee—is utterly impossible to resist. Give it as a holiday gift.
A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly charming, these traditional Viennese cookies rival the city’s fancier pastries as our fave.
Strawberries, rhubarb, lemon, and sugar are all it takes to fix a batch of the sassiest pink sauce you’ve ever tasted.
We know many who’ve fallen for these dulce de leche-filled shortbread cookies while in Latin America. Few have recovered. Rightly so.
Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.
Part bread, part cake, kugelhopf is made like brioche except it’s studded with raisins, brushed with butter, and dusted with sugar.
When spring is in the air, or if you just wish it was, this beguiling asparagus frittata will make your heart go pitter-patter.
Easily the most unique carrot cake we’ve ever experienced. And we mean that in the best possible way.
“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.
An updated Italian classic made with all the usual suspects along with an unexpected drizzle of pesto that turns a frugal veggie-bin catch-all into something truly astounding.
A perfectly flaky crust. A simple goat cheese filling. Some fresh pesto. And those spectacular heirloom tomatoes sitting on your counter. Surprisingly simple. Impressively spectacular.
One taste and you’ll understand why this is the most popular recipe from The New York Times. A new American classic.
As easy as the classic Toll House recipe but a lot more memorable, these beauties boast ample chocolate chunks, a subtle nuttiness from the tahini, crackly edges, and oh so soft centers.
Dare we say this is better than your mom’s rhubarb pie? We dare. This lovely rendition flaunts a lovely custard filling with sweet-tart rhubarb atop an impossibly buttery and flaky crust.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.
Traditionally sold in bakeries on Good Friday, hot cross buns are little currant-filled rolls that are slightly sweet and richly tender and oh so hard to resist. And even better when made at home.