Victoria Filippi

Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn't for the faint of heart—nor for the slight of tolerance.

An easy, foolproof, ever so slightly sweet corn bread that comes together as quickly as it disappears. Just watch it.

Sweet and simple. Nothing but cabbage, cider vinegar, sugar, mayo, a little onion, salt, and oil. Just like you'd find at a BBQ shack.

Like the classic, these sponge cakes are crammed to almost bursting with irresistibly sweet, fluffy, creamy goodness—but minus the chemicals and other abominations.

This no-fuss recipe doesn't ambush you with any trickery. It just delivers you a supple, perfectly cooked roast beef tenderloin napped with a slightly boozy but goof-proof sauce.

This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

Who knew Katharine Hepburn was as agile at baking as acting? These brownies make us think maybe she missed her true calling.

This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.

Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.

Sweet caramelized onions and Greek feta cheese make this tart an ideal companion with a salad. It's especially easy with store-bought puff pastry.

A tidy package of indulgent loveliness, a calzone is sorta like a slice of pizza with double the crust. Comfort in carbs, anyone?

Fresh crab necessitates only Old Bay and very little in way of other ingredients. That's exactly what you'll find here.

The fresh flavors of lemon and blueberry are at their best here in Flo Braker's easily assembled, elegant tart.