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.
Dinner doesn’t get any easier or elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.
Chinese Five-spice cookies, basically sugar cookies perfumed with Chinese five-spice powder, are a great tea partner. The cookies can stand up to dunking.
An ethereally creamy, subtly sweet pistachio gelato that derives its pure flavor from nothing more than the essentials.
A clean-flavored ice cream laced with Armagnac is a perfect companion to fall fruits like plums, prunes, pears, and figs but adds a nice finish to summer meals.
The name says it all. Italian chocolate biscotti gilded with chocolate chips and drizzled with chocolate glaze. Thrice as nice.
Easy enough for everyday yet sufficiently elegant for anytime you need a little oomph, this honey-inflected walnut cake never disappoints. Ever.
Want oohs and aahs at the table? Here’s your answer. Three layers of impossibly light and airy walnut cake. You’re welcome.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail