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09/04/2007
Carrot Cake
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
Issue #95
03/12/2007
Tipsy Puddings with Mulled Wine
This recipe is based on one in Gerry Galvin’s Drimcong Food Affair, a collection of recipes from his now-closed restaurant.
Issue #91
12/06/2005
Zuni Gâteau Victoire
This dense cake, inspired by a Julia Child recipe, has been served daily at Zuni Café since it was introduced, in 1982.
Issue #77
12/05/2005
Black Forest Cherry Cake
This recipe is based on one in Jean Anderson and Hedy Würz's The New German Cookbook.
Issue #76
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
09/26/2005
Napoleons
This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon.
Issue #65
03/06/2007
Berry Tart
Vibrant in color, this gorgeous tart is a delicious ending to any meal.
Issue #45
02/27/2002
Cream Gelato with White Truffles
This rich Italian ice cream from Manhattan's San Pietro is even good without truffles.
Issue #40
10/31/2000
Elsie Millican's Pecan Pie
Elsie uses a spoon to mix her filling, she says, because an electric mixer loosens the chewy texture and "kind of ruins it".
Issue #38
10/30/2007
Crêpes Maison
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
Issue #22
03/18/2002
Viennese Crêpes
If Austria is famous for any gastronomic specialty, it’s for pastry—pastry, which inevitably involves cream.
Issue #19
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
04/19/2011
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
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
02/27/2002
Crêpes Suzette
Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales.
Issue #40
08/30/2007
Christmas Pudding with Custard Sauce
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
Issue #98
10/30/2007
Stuffed Horseshoe-Shaped Pastry
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
Issue #62
05/19/2011
Lane Cake
This recipe is based on one in Emma Rylander Lane's Some Good Things to Eat (self-published, 1898).
Issue #139
06/21/2007
Vistorta Chocolate Cake
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Issue #38
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