Creamy pavlova, lemon pie, and 38 more sweet recipes sans the cocoa-bean confection.
Creme Brulee
Creme Brulee This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City’s Le Cirque. See the recipe for Creme Brulee »
This classic French pastry, whose name means thousand leaves (for its delicate multiple layers), is known as the napoleon. The name is probably a reference not to the diminutive Corsican emperor, but to the multilayered confections of Naples.
This buttery cake slathered with rich caramel icing has earned local fame on Chicago’s South Side—it’s one of our favorites to make for special occasions.
Baked Alaska first made its way into print in Fannie Farmer’s 1896_ Boston Cooking-School Cook Book,_ but the idea of baking ice cream inside cake and meringue had been around for much of the century. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat.
Literally named “crunch in the mouth,” croquembouche is an edible monument of caramelized pastry.
A buttery cinnamon crumble tops a sweet breakfast favorite; the cake itself gets an extra boost of flavor from cinnamon extract. Get the recipe for Cinnamon Coffee Cake »
A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington. Get the recipe for Blackberry Slump »
Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold.
Pok Pok
Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for pok pok, an ice cream sandwich based on those he ate as a child in Bangkok. See the recipe for Pok Pok »
Custard, vanilla wafers, and bananas are layered and topped with whipped cream in our version of the classic Southern dessert. Get the recipe for Banana Pudding »
A back-of-the-box recipe for lemon icebox pie gets a gourmet upgrade with real whipped cream, lemon simple syrup, vanilla shortbread, and homemade candied lemon peel scattered over the top—it’s a lovely dessert for a special occasion.
This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. It’s great on a holiday table, and is at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate.
Buttery shortbread meets gooey caramel meets salty pretzels in cookie bar form. We love that the caramel calls for sugar, honey, and maple syrup; it creates a multifaceted sweetness that pairs beautifully with the pretzel’s salt.
This two-bite pastry is as rich as the name suggests: its defining ingredients are almond flour, ground pistachios, and brown butter, lightened with whipped egg whites. Get the recipe for Pistachio Financiers »
There is something about a souffle—a magical blending of eggs, air, and acid—that turns any meal into an unforgettable event. Get the recipe for Lemon Soufflé »
Named for its light, fluffy texture and ethereal, pale crumb, angel food cake is the perfect base for a whipped cream and syrupy fruit topping.
This boozy, buttery concoction of caramelized bananas flambéed in rum sauce is a dining-out classic invented at legendary New Orleans restaurant, Brennan’s.
This pretty pink strawberry dessert should be chilled before enjoying—make it a day ahead and freeze for an especially refreshing treat. Get the recipe for Strawberry Mousse »
A few essential techniques will help you achieve rich, flaky crusts and perfect fillings. Briefly cooking fruit fillings will concentrate their flavors and prevent soggy crusts, while using butter with a high fat percentage ensures flakiness. **Get more tips for perfect pies »**
Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert.
Inspired by a dessert from Beijing’s China Club restaurant, chef and restaurateur Cecilia Chiang coats fried bananas in a thin, delicate shell of caramel. Get the recipe for Glacéed Bananas »
Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.
