results for "desserts"
These Sicilian treats are one of America's favorite Italian pastry.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
This dessert is a traditional Mexican Lenten feast food, and many variations on it exist. Rosaura Guerrero's trick was to infuse the customary sweet syrup with both cilantro and scallions.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Does Not Apply
With their complex, tart flavor, sour cherries make the best pie filling.
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.