703 recipes
Spells & Bells are festive Christmas cookies cut into holiday shapes and deep fried until golden and puffed, then served plain, sugared or glazed. A cream-rich fried dough that's crisp outside and tender within.
Spinach garlic soup is a creamy blended soup with fresh spinach, shredded carrots, eight cloves of garlic, and a nutmeg-scented finish. Silky, vivid green, on the table in 40 minutes.
Strawberry cream pie layered with toasted almonds, a from-scratch vanilla cream filling, fresh halved strawberries, and a glossy strawberry glaze. Diner-counter classic done properly.
Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.
Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.
Sugarplum black forest torte stacks four thin chocolate buttermilk layers with a fudgy chocolate-almond filling and almond whipped cream. A nutty twist on the classic, with toasted almonds in every bite.
Summer pandowdy layers juicy nectarines and blueberries under a cream biscuit crust, then dowdies the top by pressing it into the bubbling fruit. Old-fashioned New England dessert.
Homemade chocolate sandwich cookies with creamy vanilla buttercream filling. Better than Oreos with the option to tint half the filling pink or green with peppermint for Valentine's Day.
Fudgy peanut butter brownies baked in a pie plate, cut into wedges, and loaded with ice cream, homemade chocolate sauce, and crunchy toasted peanuts. The ultimate brownie sundae.
Light sponge cake split and layered with sherry custard sauce, topped with billowy whipped cream and slivered almonds. A traditional British boozy dessert for elegant occasions.
Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.
Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.
Triple chocolate cake with cocoa layers, chocolate buttercream filling, apricot preserves, and a poured chocolate glaze. A four-layer showstopper finished with whipped cream and pistachios.
Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.
Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.