Make these powdery, nutty cookies to eat with coffee, making sure the table is loaded down with luscious red grapes and whatnot before you end the meal.
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
This riff on classic shortcake sandwiches spiced peaches between sweet biscuits and softly whipped cream. You’re welcome.
This relatively untraditional rye bread tempers and rye flour with all-purpose flour for a loaf with a slightly more delicate taste and texture.
These dainty rolls are practically spilling walnuts and dried currants. And they couldn’t be any cuter. Seriously. Cutest. Rolls. Ever.
Carol Field explains how to create a rustic italian bread, or focaccia, studded with sage and smothered with red bell peppers, onions, tomatoes, and basil.
For this Italian treat, a sweet ricotta filing studded with chocolate and candied orange rind and flavored with citrus is nestled in a cookie-like crust.
Nothing but classic blueberry betty here but with one unorthodox but welcome ingredient. (Hint: It’s brioche.)
Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?
These crunchy biscotti have a sprightly flavor thanks to fresh lemon zest, lemon oil, and a good splash of lemon-flavored vodka. A perfect snack or dessert.
Tart, sweet, and tangy, these lemon bars have a cookie crust and light dusting of powder sugar for a perfect balance of flavors.
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.
Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.
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