“I don’t know if I should apologise for this or boast about it,” the chef wrote in the intro to her recipe, because “it’s embarrassingly easy to make and unembarrassingly easy to eat.” Sold, I thought ...

This post originally appeared on Food52. During the holidays, we can be soothed by the sure things—the desserts that won’t crack or sink or spring a leak, that don’t take much time or a lick of oven ...