by Paula Deen
from Paula Deen and Friends: Living It Up, Southern Style
(Simon & Schuster, 2005)
Serves 6
This is so pretty and good. Make it a couple of hours before the party and leave it at room …

by The Editors at America’s Test Kitchen
from The America’s Test Kitchen Family Cookbook
(America’s Test Kitchen, 2005)
Serves 8 to 10
We found that the secret to perfect chocolate cream pie was to combine two different types of …

by Mireille Guiliano
from French Women Don’t Get Fat
(Knopf, 2005)
Serves 4
This perfect comfort food is a wonderful anytime dessert that’s easy and quick to make before your guests arrive and leave on the counter till dessert time.
convert …

by Bill Granger
from Bills Food
(William Morrow, 2005)
Serves 4
These individual-sized chocolate cakes puff up during baking to form a light sponge top. Deeper down, sponge gives way to moist, steamed pudding and, at the very bottom …

by Tina Salter
from Gratins: Savory and Sweet Recipes from Oven to Table
(Ten Speed Press, 2004)
Serves 6
This dish is a variation on the traditional crème brûlée recipe said to have originated at Trinity College in Cambridge, …

by Donna Hay
from The Instant Cook
(HarperCollins, 2004)
Serves 6
Eating this dessert is almost as decadent as spooning white chocolate ganache straight into your mouth. Typical of Donna Hay, Australia’s Martha Stewart, she has studded this ivory …

by Suvir Saran and Stephanie Lyness
from Indian Home Cooking
(Clarkson Potter, 2004)
Serves 6
As a young teenager I spent many afternoons baking with our neighbor next door. Armed with my great love for sweets and baking skills …

Torta al Mascarpone in Salsa di Caffe
by Tony Mantuano and Cathy Mantuano
from The Spiaggia Cookbook
(Chronicle, 2004)
Serves 8
Mascarpone is a fresh cow’s-milk cheese from northern Italy. Creamy and rich, mascarpone, in the guise of tiramisu, has …

by Carolyn Miller
from Williams-Sonoma Christmas
(Simon & Schuster Source, 2003)
Serves a large crowd
Trifle, a layered dessert of sponge or pound cake, crème Anglaise, fruit, and fresh whipped cream, has been showing up at elegant Christmas dinners …

by Olivier Said and James Mellgren with Maggie Pond
from César: Recipes from a Tapas Bar
(Ten Speed Press, 2003)
Serves 8
Just about every culture that makes bread has its own version of bread pudding. This one has …

by Ming Tsai and Arthur Boehm
from Simply Ming
(Clarkson Potter, 2003)
Makes 6 cups
Crème anglaise, a rich custard sauce that can be served hot or cold, is one of the world’s great culinary creations. My version is …