Nothing but the classic betty here, with blueberries, fresh creamery butter, and heavy cream. The only unorthodox, but welcome ingredient: rich brioche.
These crunchy biscotti have a sprightly flavor thanks to fresh lemon zest, lemon oil, and a good splash of lemon-flavored vodka. A perfect snack or dessert.
Tart, sweet, and tangy, these lemon bars have a cookie crust and light dusting of powder sugar for a perfect balance of flavors.
Sweet and sour, chewy and crumbly, these elegant and easy bars are altogether appropriate for a proper spot of tea–not to mention countless other occasions.
A gorgeous dessert, this almond cake has a rich, buttery flavor and toasted almond topping. Serve with strawberry-rhubarb compote or seasonal fruit.
These muffins are individual pineapple upside down cakes. Bake them in muffin tins and invert to reveal a gooey caramelized sugar and pineapple topping.
This recipe, found frequently in Israel, is full of ripe apples, orange juice, and a bit of sugar for a sweet take on the classic and addictive potato latke.
These tarts couldn’t be easier: Puff pastry is tucked into muffin tins, apple slices, cinnamon, lemon, and brown sugar are scooped in then everything is baked.
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.
This Southern cake is bursting with fresh apple and spices, while the crunch of pecan adds the right bite. The caramel sauce makes it an over-the-moon dessert.
An inspired, dessert-friendly riff on winter squash roasted with maple. Whipped cream, anyone?
This bread pudding has a decidedly Spanish-Moorish flavor from the orange zest as well as the blood orange caramel sauce. Delicious.
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