These small cakes, called queques, are flavored with a hint of citrus–lemon and orange. Have them for breakfast, tea, or as a pick-me-up with espresso.
Somewhat akin to a spice cake, this uber autumnal dessert takes a lovely autumnal lilt from pumpkin purée in the batter, maple syrup in the frosting.
This Indian rice pudding recipe isn’t only tasty but has a very striking presentation. The bright yellow mango against the white rice is stunning.
Creamy custard is shot through with tea flavor for an unusual take on the classic Portuguese flan. A caramel top gives the dessert its depth and sweetness.
A custardy dessert that makes a lovely last course, clafoutis may be the easiest French thing that we know how to make. And now you know how to make it.
Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.
Who couldn’t use an infallible and versatile quiche recipe that can handle a variety of vegetables, herbs,and cheeses?
A stunner of a side dish, this luxuriantly smooth, creamy carrot and Parmigiano-Reggiano tart is certain to win friends and influence people.
From everyone’s favorite baking scientist comes these Christmas cookies, redolent of cinnamon and cloves and ginger, oh my!
These profiteroles, also know as ice cream filled pastry puffs, are chocolate and cradle vanilla ice cream. On the plate is a puddle of chocolate sauce.
These Cornish pasties are sturdy pastries filled with meat, such as beef, plus lots of vegetables, including potatoes, onions, and carrots. Kids love them.
Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.
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