results for "desserts"
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
The recipe for this meatless version of the dessert is based on one that appears in Good Tempered Food by Tamasin Day-Lewis.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer.
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
Elsie uses a spoon to mix her filling, she says, because an electric mixer loosens the chewy texture and "kind of ruins it".
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.
This fruitcake is so delicious that you will want to savor it as long as possible.
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffč Pirona in Trieste.
So-called sugar or cheese pumpkins work better for this cake than the “jack-o’-lantern” kind.
The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart.
This is our adaptation of a recipe from George Lang's Cuisine of Hungary.