This is for those times you urgently need a brownie, but don’t want to make – or, rather, can’t justify making – a whole batch.
This remarkable drink draws out the floral, peppery character of aged tequila by pairing the spirit with a little good olive oil. While the drink also includes a whole egg, which helps the flavorful oil to emulsify properly, this is nothing like heavy eggnog. It’s light and subtle on the palate.
Top these beautiful cakes with Vanessa Seder’s Faux Aioli.
Because the zucchini and carrots were picked the night before our visit to the farm, the oh-so-fresh flavor of this savory tart really knocked us out.
Carrot cake belongs on every Easter buffet dessert table. And these sweet cupcakes are something EVERYONE can eat.
Jenny Rosenstrach’s latke recipe is perfect for a family dinner, but do double or triple the recipe for a party.