Summer in a pie crust—leeks, corn, and basil come together in this easy-to-make savory tart.
Is anything simpler than tossing pecans with sugar, cream, and vanilla and then baking them to perfection? Nah.
Meaty pears are sweeter when poached in mead infused with cinnamon and orange zest. The perfect accompaniment: mascarpone and a good stinky blue cheese.
With its crown of berries, tart lime cream filling, and crunchy meringue base, this dessert looks like it could’ve come straight from a tony Paris patisserie.
This apple cobbler substitutes brown soda bread crumbs for the usual oatmeal topping and offers a snappy sauce: a whiskey-flavored creme anglaise.
Nothing but fresh pears, sugar, water, and a bit of grappa is what makes this sorbet so refreshing and pure.
Rich. Buttery. Creamy. Vanilla-y. Just what you’d expect of butter pecan ice cream. Just what you’ll get from this recipe.
Layers of thick, creamy chocolate mousse and smooth coffee mousse alternate with crumbles of walnut brownies and are topped off with dollops of whipped cream.
Like baklava, these exquisite pastries are a communion of phyllo, nuts, and honey. Unlike baklava, they’re a cinch to make.
These cream puffs, called chouquettes, are infused with orange-flower water and freckled with sugar. Serve them as an after-school snack, as the do in France.
This butter-rich spice cake, flavored with cinnamon, nutmeg, and cloves and known as spekkuk is an inheritance from Holland’s colonization of Indonesia.
Homemade frozen raspberry sorbet and whipped cream are layered between the lemon and ginger flavored angel food cake halves. Top with fresh raspberries.
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