A frosted coconut sheet cake cut into 12 squares on a piece of parchment with a person grabbing a piece.
Edd Kimber
1 of 5

Coconut Sheet Cake

This coconut sheet cake, topped with a tangy cream cheese frosting and a dusting of desiccated coconut, is the lightest, fluffiest sheet cake we’ve ever tried.
Recipe
Pine nut brittle broken into irregular pieces on a large brown tray.
Tara Fisher
2 of 5

Pine Nut Brittle

This pine nut brittle is made with sugar, butter, honey, and pine nuts or pinons. It’s a candied holiday nosh that’s so easy and irresistible, it topped our list of holiday noshes to make for gifts and to make disappear all on our own. And it takes just 30 minutes to make.
Recipe
A partially-eaten chocolate souffle in a round white ceramic dish.
America’s Test Kitchen
3 of 5

Chocolate Soufflé

This chocolate soufflé, made with eggs, sugar, chocolate, and orange-flavored liqueur, is light and airy and far easier than you may imagine. We show you exactly how to make it.
Recipe
Four pumpkin swirl cheesecake bars on a white surface.
Sarah Kieffer
4 of 5

Pumpkin Swirl Cheesecake Bars

These pumpkin swirl cheesecake bars combine the best of pumpkin pie and cheesecake in a convenient form of a bar that you can either snitch and run or sit and linger over at the table. You’re welcome.
Recipe
Three stacks of chewy molasses cookies on a white marble cake stand.
Ekaterina Smirnova
5 of 5

Chewy Molasses Cookies

These chewy molasses cookies have pretty much everything going for them. Easy to make, slightly sweet, sorta chewy, and filled with a blend of traditional holiday spices. The hardest part is having the patience to let them cool.
Recipe



About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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