Coffee Stracciatella
There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.
Two of our all-time favorite desserts, now in one new classic.
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Fruity olive oil means this fudgy cake will stay moist for days.
Froyo for one, made in a blender and topped with a crackly magic shell.
Our ultimate version of the luxe chocolate-caramel bars.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.