Popular in Lebanon and Syria, these sweets are rich semolina cookies shaped around a date paste perfumed with orange-flower water and rose water. Delicate.
This foolproof sponge cake is from Cook’s Illustrated. Besides being easy to make, it’s filled with a rich lemon filling and dusted with powder sugar.
Shortbread wedge cookies rife with ginger and lemon zest are baked to a lightly golden then topped with a creamy lemon glaze. A perfect tea treat of dessert.
Sour cherries and apples get a kick from orange juice, cardamon, and cherry liqueur then are rolled up in phyllo dough, sometimes called filo, and baked.
Here the classic French custard with a wallop of ginger in addition to vanilla. On top are blackberries in a sweet-tart sauce.
Sliced papaya and mango are coated in a rich caramel sauce then rolled in lacy crepes. The dish is topped with a powered sugar and a sprig of zippy mint.
This lighter version of bread pudding uses brioche, has a minty-lemon flavor, and is bursting with deep-purple baked blueberries.
Rich swirls of dark chocolate run though this classic vanilla-orange Bundt cake. A sprinkling of powdered sugar give the pound cake a festive look.
Know how sometimes you taste something and can’t help but sigh with content? This cake does that to us each and every darn time.
Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.
These subtly sweet stone fruit tarts are perfectly appropriate for either breakfast or dessert or—because we know what you’re thinking—both.
Each bite of this apple pie brings you a sweetly savory jolt thanks to a smattering of extra-sharp Cheddar cheese baked into the crust.
This French classic exhibits all the custardy creaminess you’d expect. Typically made with cherries but quite nice with other stone fruits, evidenced here.
For this roly-poly, fresh blackberries are rolled up jelly-roll style in a milk pastry. A zingy sliced-lemon sauce is serve on the plate as a perfect companion.
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