These unusual roasted walnut and pear muffins from Shirley O. Corriher are moist and crunchy and rich and healthful all at once.
These buttery French crepes from Delmonico’s are literally bubbling over with flavor from candied orange peel, Grand Marnier, and orange juice.
Mimolette is a French cheese similar to Gouda and pairs very nicely with apples and dried cranberries in this galette–a fancy name for a French tart.
This lemony, aromatic sorbet with Asian overtones never fails to impress. The star anise pairs nicely with the lemon and tempers the sweetness of the sorbet.
This olive oil cake is moist, dense and rich with fruity olive oil, orange, lemon, and almonds. Due to the olive oil, the cake only gets better with age.
Wonderful for Christmas, this three layer cake is baked with rich molasses and shredded apple and frosted with a decadent cream and caramel sauce.
This rosy nectarine sorbet can be made even more special by the addition of a tipple of red wine and scoops of fresh berries and just sliced nectarines.
Not familiar with buckle? It’s essentially a ginormous muffin bursting with fresh blueberries and capped with crumbs that are gently suffused with cinnamon and ginger.
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Junior’s famous cheesecake in miniature. As if that wasn’t enough, it’s embellished with lime mousse. Wee and wonderful.
These pears are poached long enough to absorb the lemon-y liquid, giving them a tender and buttery texture. Bosc pears hold their shape best when cooked.
A cousin to ice cream, this pale dessert belies a vibrant richness that’s deserving of any dinner party.
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