This is one of those recipes that oughtta come with the kitchen equivalent of an “Explicit Lyrics” label. Wowsa this torte is wicked!
Chocolate and vanilla cake batter are swirled together for a delightful look and interested taste. Serve it as Bocuse suggests: with his vanilla custard sauce.
The highlight of this cheesecake is its chocolate brownie crust and squares of brownies baked into the cake. On top is a swirl of bittersweet chocolate.
The gingery bite of the cookies is a delicious contrast to the caramel sweetness of the dulce de leche ice cream.
Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.
This lemony, aromatic sorbet with Asian overtones never fails to impress. The star anise pairs nicely with the lemon and tempers the sweetness of the sorbet.
These chocolate cakes get their kick from chipotle peppers and are served with either a cinnamon custard or a tomatillo sauce.
This olive oil cake is moist, dense and rich with fruity olive oil, orange, lemon, and almonds. Due to the olive oil, the cake only gets better with age.
Wonderful for Christmas, this three layer cake is baked with rich molasses and shredded apple and frosted with a decadent cream and caramel sauce.
This rosy nectarine sorbet can be made even more special by the addition of a tipple of red wine and scoops of fresh berries and just sliced nectarines.
A completely satisfying dessert, this cheesecake recipe combines the coffee and cream flavors of a morning cappuccino with bittersweet chocolate.
Not familiar with buckle? It’s essentially a ginormous muffin bursting with fresh blueberries and capped with crumbs that are gently suffused with cinnamon and ginger.
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