This almost flourless pecan torte is rich with pecans, eggs, and sugar. On top is a dollop of bourbon-spiked whipped cream. The torte is great with coffee.
The size of English muffins, these Welsh cakes are dense, slightly sweet, and packed with golden raisins. They’re perfect for breakfast or served with tea.
These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut.
This foolproof sponge cake is from Cook’s Illustrated. Besides being easy to make, it’s filled with a rich lemon filling and dusted with powder sugar.
The full-flavored saltiness of anchovies and the earthy meatiness of oil-packed black olives play off the carmel sweetness of onions in this famous French tart.
These meat pies, are true minced meat pies, filled with ground meat–lamb or beef–and dried plums, currants, spices, and a Cointreau marmalade on top.
Light, airy, and oh-so-eggy, each popover rises to extreme heights, thanks to this recipe from Neiman Marcus. Serve these in place of bread for a special treat.
Butter, sugar, and sour cream flavor this homey Bundt cake. And there’s nothing wrong with that. On top and in the middle is a sweet, cinnamon-y nutty surprise.
Certainly you’ve heard the story behind this reputedly $250 recipe. But have you tasted the cookies? That’s what we thought. Let’s remedy that.
These Florentines have a thin nut crust topped with chewy caramel covered with sliced almonds. Drizzled on top of the Florentines is a zigzag of chocolate.
Lacy crepes, French pancakes, are filled with a creamy bittersweet chocolate sauce and topped with toasted coconut curls and softly mounded whipped cream.
Thick, rich, and decadent, this chocolate cake is soft and pudding-like within, cakey without. Think dessert spoon bread.
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