Trifle, a layered dessert of sponge or pound cake, creme Anglaise, fruit and fresh whipped cream, has been showing up at Christmas dinners for centuries.
Alice Medrich strikes again with this flaky, buttery crust filled with rich chocolate custard infused with a hint of espresso.
Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.
Spicy and flavorful with a moist, pudding-like texture, this apple cake from Edna Lewis is truly easy—just stir together by hand.
This rich and bright combination of artichokes and oranges is one of the most delightful in the North African Jewish repertoire.
A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.
Surprise is underrated. That’s exactly why we so like this unexpected yet inspired riff on winter squash roasted with maple.
Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.
This bread pudding has a decidedly Spanish-Moorish flavor from the orange zest as well as the blood orange caramel sauce. Delicious.
Chocolate crust, chocolate custard filling, ripe Bartlett pears? Need we say more about this incredibly decadent dessert tart?
What makes this apple cake stand out from the rest? The swirl of cream that’s poured on top and baked right in.
There’s nothing like fresh spicy gingerbread. This gingerbread cake is made with grated and ground ginger, cloves, and cinnamon for a rounded taste.
These doughnuts have a wonderful crisp gold-brown crust and tender insides, like a dessert version of hush puppies.
Dead-ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.
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