We’ve clamored for dessert for breakfast many a time, but breakfast for dessert? With this inspired makeover, you betcha.
A tart that comes together with ease and elegance and sullies but a single bowl. (Just don’t let it slip to guests how truly easy it is.)
Michel Richard lets loose with some fanciful flourishes in fashioning this lovely tart—both the recipe and the artsy rendering.
No patience for pastry crust? Or perhaps you’re jus scared witless? Try this nutty little number that all but dispenses with kneading.
Sugar and spice and everything nice—that’s what you’ll find in this magnificently spiced traditional Southern pie.
Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You’re welcome.
Pecans. Chocolate. Bourbon. Dunno about you, but that’s sufficient to make us forget all about that other traditional Thanksgiving dessert. Pumpkin who?
Perhaps the easiest pie crust ever. Actually, we take that back. Definitely the easiest peasiest pie crust ever. No kneading. No rolling out. Really.
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
As Beth Howard explains, grieving is a lot like making pie. Except there’s no real recipe. You just sorta make it up as you go.
Behold, the pie that prompted Beth M. Howard’s parents’ marriage proposal. One taste and we understood why. We think you will, too.
This simple crumble works its considerable magic on whatever fruit you fancy, whether stone fruits, figs, berries, apples, pears, or what have you.
Equal parts bohemian and tradition, this stone fruit slump marries the best aspects of cobbler and cake to sweet, sweet effect.
Though we love Pop-Tarts dearly, even as kids we thought the packaged pastries ought to taste better. Fruiter. Flakier. Fresher. Like these.
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