results for "desserts"
Joy the Baker (2)
All Recipes (1)
Southern/Soul Food (19)
This Southern classic is so delicious that one bite of it will make you want to sing.
One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day.
Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer.
This cake is a North Fork Valley favorite in zucchini season.
This recipe uses brown sugar for this pie; maple sugar is traditional but costly.
This recipe calls for canned peaches but you can substitute fresh when in season.
Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake.
This recipe, by cookbook author Marion Cunningham, yields firm candies with a maplelike flavor.
These chewy brownies have a slightly tangy filling to offset the rich chocolate.
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
We prefer this pie be made with fewer layers than in most traditional recipes.
This Greek version of a favorite Middle Eastern sweet is always best made with commercial phyllo.
Feta cheese and zucchini squash are the focus of this savory pie.
This was one of author R.W. Apple Jr.'s favorite Thanksgiving pie.
Recipes like this one hearken back to the days when farmers stored grapes in their attics.
So good that one might get greedy when asked to share.
Tarragon gives these quinces a mysterious hint of licorice.
I scream, you scream, we all scream for ice cream—and no wonder, when it’s this delicious.