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02/14/2013
German Chocolate Cake
This decadent triple-layer dessert takes its name from German's Sweet Chocolate, a product that's not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Continue...
Issue #125
11/06/2007
Pecan Toffee
The addition of butter gives these candies a silky sheen.
Issue #107
01/17/2008
Cannoli
These Sicilian treats are one of America's favorite Italian pastry.
Issue #95
01/25/2008
Mango Sherbet
Some believe mangoes make the creamiest kind of sherbet.
Issue #94
12/05/2005
Crumbly Almond Cake
Stored in an airtight container, this cake will keep for a week.
Issue #75
03/29/2007
Macaroons
This recipe is adapted from Professional Baking by Wayne Gisslen.
Issue #50
03/08/2007
Chestnut Honey Pears
The comice pears called for in this preparation are widely available in the winter.
Issue #32
03/08/2002
Melon au Porto
Charentais are best at room temperature, not chilled.
Issue #28
03/11/2002
French Lemon Tart
The crust for this tart is very flaky.
Issue #23
03/02/2007
Peach Ice Cream
For a rosy-colored ice cream, try leaving the peel on the peaches.
Issue #12
11/20/2007
Bizcochitos
These cookies are delicate and crumbly with a light dusting of spicy, sweet cinnamon sugar.
03/18/2013
Tart Apple Cake
The chewy, almost cookie-like crust of this cake holds tender sliced apples under a thin caramelized topping.
Issue #155
03/10/2013
Spudnuts
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
Issue #154
12/17/2012
Mango Bread
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/17/2012
Hamantaschen (Jewish Holiday Cookies)
These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.
Issue #153
12/15/2012
Alice Medrich's Chocolate Pudding
Creamy and rich, this is the best chocolate pudding recipe we know.
Issue #153
12/15/2012
Classic Caramel Corn
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
Issue #153
11/11/2012
White Chocolate-Macadamia Nut Cookies
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
10/15/2012
Fein Tau Weiyema (Pumpkin Bread)
This dense, puddinglike pumpkin bread makes a rich and satisfying dessert.
Issue #151
11/30/2012
Pistachio Financiers
This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites.
Issue #150
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