There seems to be an irksome theme in dessert books suggesting that a particular cake or pastry be served “with tea, in the afternoon.” I don’t know who has time to sit around and sip tea in the middle of the day, but I know at least one person who can usually be found foraging in his kitchen in the late afternoon, on the prowl for something to snack on. This cake combines everything I crave: tangy plums, toffee with a bit of salt, and buttery cake. If you do take tea in the afternoon, I’m sure it’d be a fine accompaniment. But I’m happy to enjoy it all by itself, whenever I can.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.