results for "desserts"
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SAVEUR's top cake recipes and dessert recipes, as chosen by our readers
A delicious dessert using the freshest raspberries of summer.
This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, topped with the ripest berries.
This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
This is the ultimate summer dessert, best made with the first crop of gooseberries.
This delectable French dessert pairs beautifully with pumpkin ice cream.
Cool and delicious, this pumpkin flavored ice cream is a great accompaniment to many of the fall desserts.
A favorite in Thailand, this dessert combines coconut-infused rice with refreshingly sweet mango.
This classic Breton dessert is made with either prunes or apples; we prefer the latter.
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish.
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.
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
These simple gelled fruit desserts—based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)—are an elegant way to serve summer berries.
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
This dessert is rich, subtly spiced with cinnamon and ginger, and sweetened with molasses.
Light, fluffy, and decadently chocolaty, this dessert is a little taste of heaven.
This delicious dessert porridge belongs to a family of sweets enriched with coconut milk that are called pengat in Malaysia and kolak in Indonesia.
Rhubarb mousse, a sweet-tart, creamy dessert can be eaten chilled or frozen in ramekins.