The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
This dessert is the lemon lovers paradise.
With their complex, tart flavor, sour cherries make the best pie filling.
This German dessert got it right by combining two of our favorite ingredients—chocolate and cherries!
Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.
This recipe is based on one in Jean Anderson and Hedy Würz's The New German Cookbook.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages.
This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
This recipe comes from Cracker Crumbs, published in the early 1960s by the Woman's Society of Christian Service of the First Methodist Church of DeLand (Florida).
Light, flaky, and slightly tart, this dessert has a beautiful presentation.
Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer.
This cake is a North Fork Valley favorite in zucchini season.
Vibrant in color, this gorgeous tart is a delicious ending to any meal.
This recipe calls for canned peaches but you can substitute fresh when in season.
Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake.
To make the oranges soft and marmalade-like, we roasted them separately, then laid them into the crisp crust.
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.