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03/11/2002
Prune and Fig Ravioli with Cinnamon-Scented Butter
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Issue #22
11/15/2007
Classic Fruitcake
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
Issue #15
11/15/2007
Golden Fruitcake
This version of fruitcake—inspired by Italy's pandolce d'oro (literally sweet cake of gold)—is lighter in texture and color, and best eaten sooner rather than later.
Issue #15
10/24/2007
Sally G.'s Fruitcake
This fruitcake is so delicious that you will want to savor it as long as possible.
Issue #15
08/08/2007
Pumpkin–Walnut Cake with Candied Oranges
So-called sugar or cheese pumpkins work better for this cake than the “jack-o’-lantern” kind.
Issue #14
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
04/02/2002
La Tarte Bourdaloue
The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
Issue #12
09/10/2007
Gingered Pears
Ginger is one of those spices that adds a rich, warm flavor to any dish. Here it transforms pears into a light, refreshing dessert.
Issue #10
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
02/28/2007
Apple Brown Betty
Tart, sweet, and simple—"Betty" definitely got this classic American dessert right.
Issue #8
01/23/2007
Wild Berry Tart
Savoyarde desserts like this one are as rustic as the region itself, using ingredients from the bounty of the land.
Issue #4
01/23/2007
Pear Tarte Tatin
Autumn-ripe pears create a tasty twist on this classic French dessert.
Issue #3
01/22/2007
Baked Apples with Calvados
This beautiful dessert is a wonderful way to take advantage of autumn’s bounty.
Issue #2
01/19/2007
Spice House Pears
Light and scrumptious, this dessert expertly blends ripe pears with the scents of cinnamon and vanilla.
Issue #1
01/19/2007
Brioche Perdu
The infusion of orange blossom water adds a uniquely Provençal note to this dessert.
Issue #1
05/02/2013
Banoffee Pie
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
Does Not Apply
12/23/2012
Menu: A Puerto Rican Christmas Feast
Celebrate Christmas with quintessential Puerto Rican holiday fare, from crispy plaintain fritters with stewed shrimp to classic pernil asado, roast pork shoulder with a spicy sweet sauce. Remember to serve plenty of coquito, a festive, tropical eggnog flavored with coconut and rum.
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12/20/2012
Orange, Pineapple, and Walnut Fruitcake
This sophisticated take on the classic Christmas fruitcake, developed by baker Renato Poliafito, is far from a punchline. Sweet, spiced, and dense, with a bright rum glaze, it's a perfect holiday treat for giving as a gift—or for keeping to yourself.
Does Not Apply
12/06/2012
Holiday Applesauce
This homemade applesauce recipe uses a mix of baking apples to provide a texture of plump, soft apple chunks suspended in a rich, satiny sauce.
Does Not Apply
12/05/2012
Menu: A Bavarian Christmas Dinner
This holiday, celebrate with a cozy dinner of warming German classics, including hearty braised pork roast with root vegetables and irresistible Christmas cookies.
Does Not Apply
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