This Italian classic is imbued with citrus and cinnamon and is slightly more pudding-like than what most of us are accustomed to in a cheesecake. Though no complaints here. None whatsoever.
- 20 M
- 1 H
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A list of all the recipes Lisa O. has tested.
This Italian classic is imbued with citrus and cinnamon and is slightly more pudding-like than what most of us are accustomed to in a cheesecake. Though no complaints here. None whatsoever.
Nothing helps a vegetable go down without a struggle like a little sweetness. Come summer, we’re particularly fond of this old-fashioned—yet still fashionable—zucchini delivery system.
Enough indulgence to satisfy. Enough grilled vegetables to bring some semblance of healthfulness. Thank us later.
Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we’ve had in recent memory. Maybe ever.
Crisp at the edges, chewy in the center, and (sorta) wholesome through and through, these are a revelatory riff on the classic.
A simple, satiating, summery Vietnamese tradition known as ca phe sua da, this seductive classic is simply coffee, ice, and sweet, sweet, sweetened condensed milk. Here’s how to succumb at home.
Succulent. Crisp-skinned. Simple. If that’s what you seek in a roast hen, your search stops with this ooh- and aah-inducing technique.
Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.
1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there’s always this deeply satiating tactic.