This plum sorbet is going to change your late-summer fruit strategy. And you don’t even need an ice cream maker. Now that’s easy and elegant.
When you have leftover corned beef, there’s only one thing to do with it: make these twice-baked potatoes.
These small batch brownies make just enough batter to fill a loaf pan so you don’t have an entire baking pan hanging around all week tempting you. Ideal for just the two of you.
You’re going to want to drizzle, douse, and dribble this fragrant homemade vanilla syrup over and into and onto just about everything.
A Tuscan tradition we learned from Italian winemakers that’s essentially flatbread baked with grapes that turn magnificently jammy and sweet and lovely.
Characterized by its distinctly rectangular shape and, in true French form, buttery taste, this classic loaf is traditionally made in a Pullman pan although any old loaf pan can work.
It’s no longer difficult to find a decent loaf of proper rye bread. This homemade beauty is surprisingly easy to make, milder than most, and doesn’t require any yeast.
These pumpkin swirl brownies are just as outrageously rich as you’d expect thanks to pumpkin spice cheesecake colliding with a pan of chocolate fudge brownies.
Almost exactly like the classic Greek dish made with rice, lemon, and eggs. Except better. Not to mention healthier.
An almost-but-not-quite-classic rendition of lemon meringue pie that’s a lot less effort than you’d expect. And more payback than you can imagine in terms of its perfectly balanced sweetly tart lemon custard.