Monica M., Recipe Tester

A Tuscan tradition we learned from Italian winemakers that’s essentially flatbread baked with grapes that turn magnificently jammy and sweet and lovely.

• Quick Glance
• 30 M
• 2 H, 30 M
• 0

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.

• (4)
• 30 M
• 3 H, 30 M
• 50

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.

• (5)
• 45 M
• 13 H
• 53

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.

• (2)
• 15 M
• 1 H, 10 M
• 10

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. Who loves you?!

• (1)
• 30 M
• 2 H
• 2

Almost exactly like the classic Greek dish made with rice, lemon, and eggs. Except better. Not to mention healthier.

• Quick Glance
• 15 M
• 40 M
• 0

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.

• Quick Glance
• 50 M
• 2 H, 50 M
• 0

Knowing how to make a gingerbread house entirely from scratch may not have been on your bucket list, but it’s not nearly as complicated as you would imagine. Here’s how to make the Brothers Grimm proud.

• (1)
• 2 H
• 4 H
• 2

You’re going to want to drizzle, douse, and dribble this fragrant homemade vanilla syrup over and into and onto just about everything.

• (1)
• 5 M
• 40 M
• 4

Pie crust s’mores, you ask? They’re simply the little scraps of pastry that you might otherwise toss in the trash—heaven forbid!—but instead put to lovely, gooey, chocolate-smothered goodness.

• Quick Glance
• 15 M
• 25 M
• 0