A classic, perfected. (Yes, we know, you've been promised this before by others. But we mean it.)
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
We don't know Italian, but we're pretty certain this tart, with its molten filling and brownie crust, translates to "Damn good!"
Looks like upside-down cake. Tastes like upside-down cake. Yet this sticky citrusy dessert couldn't be more right-side up.
Holiday diet tactic #142: This stunning cookie tree. Because it sorta makes it harder to demolish a half batch of cookies when doing so would demolish the Christmas tree.
Wouldn't you rather dunk your biscotti in something sweetly boozy as opposed to strongly coffee-y? That's what we thought.
This cake, a nod not just to Queen Victoria but British sensibility, defines the very notion of simple yet sophisticated.
Tender and crumbly like shortbread, yet subtly flavored and sweet like cookies, these beg the question, which are they?
Winter's answer to sangria. Zinfandel, Cabernet, Beaujolais, or Bordeaux, it matters not.
Caramel Pear Tarts10/17
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
A choose-your-own-ending recipe, with varying outcomes depending on whether you use bittersweet or semisweet chocolate. Suspenseful!
Not just the stuff of sweet memories, angel food cake is still in fashion--and still fashionably simple to whip up. Truly heaven-sent.
A theatrical departure from the norm, these diaphanous beauties shatter dramatically as they deliver untold caramelized, bittersweet chocolate goodness.
Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for thinking to swirl in cocoa and cinnamon.
This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.
Don't let these delicate, diminutive cakes with the froufrou French name fool you. They're a cinch to toss in the oven--and even easier to toss in the mouth.