recipes

This BEST Triple Layer Chocolate Cake with Ganache recipe is rich, delicious, made in one bowl (no mixer) & perfect for special occasions!

Serve this lemon slushie, frozen iced dessert in a lemon shell for rave reviews. So easy, a child can make it!

A cold glass of lemonade on a hot summer day is one of life’s great simple pleasures, and it certainly doesn’t get any simpler than this basic recipe Made with only three ingredients — water, freshly squeezed lemon juice and sugar — it comes together quickly and multiplies well, for big groups and lemonade stands alike This lemonade packs a tart-sweet punch to account for some dilution as the drink sits on ice, but to avoid watery lemonade, add ice to individual glasses rather than the pitcher

Death by Chocolate, which by name suggests that it’s so rich and decadent that it may cause one to simply expire, commonly takes the shape of a trifle dessert It consists of layers of crumbled brownies or chocolate cake, chocolate pudding and whipped cream, plus a  fourth layer that  is either crumbled chocolate sandwich cookies or chopped up chocolate toffee bars The assembled trifle is  placed in the fridge to rest in peace until served cold

This cake makes a lovely breakfast or afternoon snacking cake on its own, but the roasted rhubarb and strawberries on top transform it into a crowd-pleasing, springtime dessert.

Strawberry Pie - This fresh strawberry pie is 100% homemade from my favorite crust, a delicious glaze, and sweet whipped cream. A perfect summer dessert!

Bust out your pie pan and pastry blender, because I'm teaching you how to make blueberry pie! You can use fresh blueberries or frozen blueberries for the blueberry pie filling, so you can enjoy this pie anytime of year. Bake until the crust is golden brown and the blueberry filling is bubbling... then cool to

You'd never guess this rich, creamy, frozen chocolate dessert is dairy-free.

A crusty, golden loaf, moist inside and filled with flavor.

St. Louis classic coffeecake, an innovative regional classic meant for lazy Sundays.

Close-grained, dense chocolate cake, baked in a loaf pan.

The classic high-summer beverage in coffee icebox cake form.

Popular in Rome, pizza al taglio is a rectangular pizza that’s sold by the slice and is often eaten on the go as a salty, savory snack The dough tends to be crisp-edged and light rather than chewy, and the toppings, which can vary widely, are often seasonal This quick, untraditional version can be made on a sheet pan in less than three hours

The British cookbook author learned this recipe from her aunt Harsha, and included it in her “Made in India: Recipes from an Indian Family Kitchen” in 2015 It is simple to make, and results in crackly-soft flatbreads singed by heat and yielding to tenderness within, with a faint tang of yogurt It is exactly the sort of thing you’d love to dip in a pool of curry again and again

The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics To recreate that taste, this recipe, from the “Ranch” cookbook (Dovetail, 2018) by Abby Reisner, with recipes by Eleanore Park, is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed

These stunning rhubarb bars feature a blondie-like batter that’s studded with chopped white chocolate and finished with a swirl of ruby-red rhubarb jam. Celebrate rhubarb season with these bars!

This scrumptious, easy Strawberry Cobbler combines fresh sun-ripened strawberries in a buttery, tender sweet cake topping.

In this spicy spaghetti all'assassina, spaghetti is cooked raw in tomato sauce.

This bright and creamy pasta is a weeknight go-to that can be embellished with seared scallops, shrimp or mushrooms to make it something special Grated garlic, lemon zest and black pepper sizzle and bloom in melted butter to which starchy pasta water is added to create a thick sauce A hit of lemon juice at the very end keeps it punchy

Yangnyeom dak, or Korean fried chicken, known for its crunchy exterior and spicy-sweet glaze, became popular in South Korea when fast-food places opened there after the war Along with budae jjigae, tteokbokki and corn cheese, it’s part of a category of food known as “anju,” or dishes typically eaten with alcohol, but it's a crispy, sticky delight no matter what you're drinking This five-star version, which was adapted from “Quick & Easy Korean Cooking” by Cecilia Hae-Jin Lee (Chronicle, 2009), can be made with boneless chicken thighs or bone-in wings.

Entenmann's excels at cake donuts. Frosted, glazed, crumb topped or coated with loads of confectioners' sugar, all of the varieties are pretty great. So this recipe for Entenmann's Chocolate Cake Donuts obviously came with some pretty high expectations.

Please note that this post contains an affiliate link. If you click it and make a purchase, I earn a small commission, at no additional cost to you. As some of you may know, my partner is a huge lemon fiend. He will actively seek out any lemon dessert or treat he can to devour. ...

This Bruschetta Chicken combines Italian seasoned pan seared chicken topped with melted mozzarella and sun-ripened tomatoes, fresh garden basil, and sweet garlic all drizzled with a sweet flavorful balsamic glaze.

Every cook needs a good dessert recipe that can be whipped up anywhere. This peach tart is that recipe. To make it all you need is a knife, a bowl, and a pan.

A traditional clafoutis is made with cherries, replaced here with raspberries, which have a slight tartness The batter is made with almond flour and a little almond extract for a gluten-free version Cool to room temperature before serving.

This mouthwatering good Blackberry Cobbler combines lightly sweetened blackberries with a hint of cinnamon and a flaky buttery biscuit topping.

No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it’s a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City

Chicken thighs have all the makings of a weeknight staple: they’re inexpensive, they cook quickly and they are dependably moist and flavorful with the simplest of seasonings In this hands-off recipe, the thighs are baked at a high temperature until the skin is crisp and the meat is tender If you have time to marinate the thighs for a few hours, the chicken will be even more flavorful, but even 30 minutes will do the trick

Get Basic Pizza Sauce Recipe from Food Network

A light, airy pizza crust, equal parts chewy and air.