Wellesley Fudge Cake

4 (1 ounce) squares unsweetened chocolate1/2 cup hot water1/2 cup white sugar1/2 cup butter1 1/4 cups white sugar3 eggs2/3 cup milk1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 […]

French Lentil and Vegetable Soup

by Ina Garten Serving Size : 12 16 ounces lentils — Small French green lentils are preferred over the larger brown ones. boiling water1 tablespoon olive oil3 large onions — […]

Herbed Baked Eggs

by Ina Garten 1/4 teaspoon minced fresh garlic1/4 teaspoon minced fresh thyme leaves1/4 teaspoon minced fresh rosemary leaves1 tablespoon minced fresh parsley1 tablespoon freshly grated Parmesan6 extra-large eggs2 tablespoons heavy […]

Cherry Cordial Cookies

1/2 cup butter — softened 1 cup sugar 1 egg 1 1/2 teaspoons vanilla 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking […]

Orange-Fennel Cookies

1 orange2/3 cup butter, softened1/2 cup sugar2 eggs1 teaspoon vanilla1 teaspoon fennel seeds, toasted and crushed2 cups all-purpose flourturbinado sugarSimple glaze:1 1/2 cups powdered sugar1 drop orange oil2 teaspoons milk […]