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10/26/2012
Boston Cream Pie
There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
Issue #150
04/19/2012
Smith Island Cake
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Issue #145
07/29/2009
Pavlova
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
Issue #122
07/18/2008
Katharine Hepburn’s Brownies
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Issue #113
02/12/2008
Pound Cake
This recipe is for a lighter version of an old favorite.
Issue #109
12/19/2007
Grape-Nuts Pudding
Grape-Nuts never tasted so decadent.
Issue #108
09/04/2007
Carrot Cake
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
Issue #95
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
08/10/2005
Pernod Flan
An unique take on traditional flan.
Issue #56
02/04/2009
Baked Alaska
Baked Alaska first made its way into print in Fannie Farmer's 1896 Boston Cooking-School Cook Book, but the idea of baking ice cream inside cake and meringue had been around for much of the century.
Issue #55
01/26/2009
Fran Bigelow’s Deep Chocolate Torte
Bigelow opened Fran’s Chocolates in Seattle in 1982 and is an artisanal-chocolate pioneer. Her chocolates are made from an array of international beans.
Issue #54
07/03/2007
Raspberry Tart with Lemon Curd Whipped Cream
Light, flaky, and slightly tart, this dessert has a beautiful presentation.
Issue #52
06/28/2007
Lemon Meringue Pie
The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie.
Issue #13
03/02/2007
Strawberry Ice Cream
Creamy, luscious, and infused with the sweet tartness of fresh strawberries—this ice cream is perfect on a hot summer day.
Issue #12
03/02/2007
Vanilla Ice Cream
I scream, you scream, we all scream for ice cream—and no wonder, when it’s this delicious.
Issue #12
09/06/2007
Lafayette Gingerbread
According to tradition, this gingerbread cake was made in the 1780s by George Washington's mother for General Lafayette.
Issue #9
03/08/2007
Pumpkin Chiffon Pie
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
Issue #9
04/19/2011
Rhubarb Custard Pie
Made with early spring rhubarb and a smooth, delicate custard, this pie is a real winner.
Issue #5
01/26/2007
Lemon Meringue Cake
Refreshing and moist, this cake is a lovely compliment to a hearty meal.
Issue #5
09/12/2012
Banana-Oatmeal Muffins
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat.
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