Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
These layers of sweet potato cake with marshmallowy meringue icing in between and a topping of praline and candied pecans will make a spectacular finish to any feast.
These crunchy cookies are drenched in warm honey.
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Serve these chewy dessert squares, known as Carré Érable et Noix, in shallow bowls, with a pitcher of cream to be poured over the top.
When making this recipe for Tarte au Sucre d'Érable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Take this custard out of the refrigerator about 10 minutes before serving.
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).