Tiramisu

Not your nonna’s tiramsu, this sigh-inducing stack of goodness relies on made-from-scratch chocolate cake drenched in coffee and smothered in mascarpone and cocoa.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 4

Molten Chocolate Cake

Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting–er, oozing–with chocolate.

  • Quick Glance
  • 30 M
  • 40 M
  • 44

Tomato and Basil Towers

Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.

  • Quick Glance
  • 30 M
  • 40 M
  • 3

Stewed Leafy Greens with Tahini

Tahini is the base for this Mediterranean dip made of leafy greens. Paula Wolfert chooses her greens by season and availability.

  • Quick Glance
  • 20 M
  • 20 M
  • 0

Zucchini Parmesan Latkes

Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.

  • Quick Glance
  • 35 M
  • 45 M
  • 0

Chiffon Cake With Lemon Icing

This chiffon cake with lemon icing, whose secret is vegetable oil, has been a favorite since it was created for the Brown Derby Restaurant in the ’20s.

  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • 5

Tuscan Beans

If you’re looking for a lively dish, this is not it. Rather, it contains hints of Tuscany here and there in a subdued fashion.

  • Quick Glance
  • 30 M
  • 1 H, 25 M
  • 0

Day of the Dead Bread | Pan de Día de Muertos

A rich, sweet, Mexican Day of the Dead tradition.

  • Quick Glance
  • 1 H, 30 M
  • 4 H
  • 3

Hazelnut and Almond Dacquoise

For this dacquoise cake, crunchy-chewy discs of hazelnut-almond meringue are sandwiched between layers of coffee butter cream frosting. An elegant cake.

  • Quick Glance
  • 45 M
  • 2 H
  • 4

Lemon Tart With Blueberries

The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.

  • Quick Glance
  • 30 M
  • 2 H
  • 0

Classic Sweet Pastry

This classic sweet pastry is made richer and sweeter than ordinary piecrust with the addition of egg and sugar.

  • Quick Glance
  • 35 M
  • 2 H
  • 2
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