David Lebovitz (1)
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
These Mexican milk candies get their silky texture from sweetened milk.
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
The addition of butter gives these candies a silky sheen.
This classic eastern European dessert is the ultimate coffee-break indulgence.
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
This delicate pastry is layered with rose-water pastry cream topped with salty pistachios.
This elegant dessert uses strawberry slices to create an edible "rose" on ones plate.
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
These chocolatey confections are like a Reese's cup with alot more filling.
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
This delectable chocolate–nut confection is a tradition at Kentucky Derby parties across the Bluegrass State and a winning dessert for any occasion.
These sugar plums taste so good you will have visions of them dancing through your head.
This recipe, by cookbook author Marion Cunningham, yields firm candies with a maplelike flavor.
We love this buttery pastry recipe, which is so versatile it can be used for a variety of fillings, with or without the pecans.
Walnuts may be substituted for pecans in these soft, rich, and chewy cookies.
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).