This dessert was named after a seventh-century bishop who became the patron saint of bakers.
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
This classic eastern European dessert is the ultimate coffee-break indulgence.
Water buffalo yogurt is richer than the conventional kind.
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
This dessert is the lemon lovers paradise.
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
Fools originated in England and almost always contain fruit that has been mixed with whipped cream. This recipe, which originally appeared in SAVEUR’s April 2005 issue, calls for lemon verbena, which can be found from late spring through fall at farmers' markets, nurseries, or specialty grocery stores.
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 paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day.
A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato.
This recipe comes from Maida Heatter’s Book of Great Desserts.
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
This cream-and-fruit-topped dessert evolved from years of recipe-swapping among the women of New Zealand.
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin's "State Fair" (July/August 1998).
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture.