A classic flan de leche on a white plate, covered with caramel and a spoonful of custard missing from the flan.
Ellen Silverman
1 of 12

Flan de Leche

This flan de leche, a popular Spanish dessert, is a creamy egg and milk custard served in a sweet caramel sauce. And this is the best we’ve ever had.
Recipe
Several pieces of chocolate bark with apricots and pistachios in a basket
Kati Finell
2 of 12

Chocolate Bark with Cardamom, Dried Fruits, and Pistachios

This chocolate bark with cardamom, dried fruits, and nuts is an easy holiday dessert or gift made with dark or white chocolate, cardamom seeds, raisins, dried cranberries, apricots, or figs, and pistachios, with a shower of sea salt on top. Lovely to gift or keep.
Recipe
Three Passover brownies stacked on top of each other on a white plate.
Katherine Martinelli
3 of 12

Passover Brownies

Passover brownies are almost always disappointing. Not these. How could they be with matzo meal for Pesach, bittersweet chocolate, sugar, butter, eggs, brandy, and nuts? They’re slightly crumbly outside and splendiferously fudgy inside.
Recipe
A round flourless almond cake on a wooden baking paddle with almonds scattered around it
Amélie Roche
4 of 12

Flourless Almond Cake

This flourless almond cake is made with ground almonds and quick and easy to toss together. It’s French-inspired and flavorful and gluten-free through and through. Crisp and crunchy on the outside, dense and chewy on the inside. Perfect for Passover.
Recipe
A flourless chocolate cloud cake on a glass cake stand on a white tablecloth
Alan Richardson
5 of 12

Flourless Chocolate Cloud Cake

This flourless chocolate cloud cake is a wickedly elegant dessert that’s deceptively easy to make. Just four ingredients–chocolate, eggs, butter, and sugar–come together for a crunchy-on-the-outside, airy-on-the-inside cake.
Recipe
Two glass dishes of orange flan on a lace tablecloth.
Jason Lowe
6 of 12

Spanish Orange Flan

This orange flan is stunning in its simplicity. Three ingredients. One incredible dessert.
Recipe
Several varieties of crystallized flowers scattered across a white surface.
Sue Stubbs
7 of 12

Crystallized Flowers

Making crystallized flowers is easier than you may think. Read on to find out how to make those stunning edible garnishes.
Recipe
Four chocolate and cinnamon swirl meringues on a piece of parchment on a rimmed baking sheet.
Catherine Gratwicke
8 of 12

Chocolate and Cinnamon Swirl Meringues

Chocolate and cinnamon swirl meringues make a lovely, delicate dessert. When you just want something light and sweet, these airy meringues are just the thing.
Recipe
A floral plate with a slice of Portuguese almond torte, dusted with icing sugar, with a dollop of whipped cream and shreds of lemon zest.
Letícia Schwartz
9 of 12

Portuguese Almond Torte ~ Bolo de Amêndoa

This Portuguese almond torte, known as Bolo de Amêndoa, is made with almonds, lemon zest, and cinnamon to create a rich, flourless, dense, and gluten-free torte that’s a Portuguese favorite.
Recipe
A glass mixing bowl filled with homemade nutella and a spatula rests inside the bowl
David Leite
10 of 12

Homemade Nutella

Nutella, the popular chocolate-hazelnut spread from Italy, is dangerously easy to make with this homemade recipe. Just dump cocoa, chocolate, hazelnuts, and sugar in a blender and whir. Then spread on everything.
Recipe
Three chocolate macarons in paper wrappers in a blue dish.
William Meppem
11 of 12

Chocolate Macarons

Chocolate macarons can be yours in hours. They’re light and airy and made with dark chocolate, both in the cookie and the rich ganache filling. No fancy French patisserie required. Here’s how to make them.
Recipe
Strips of chocolate dipped candied orange peel on a white surface.
Karen Steffens
12 of 12

Chocolate-Dipped Candied Orange Peel

Chocolate-dipped citrus peel boasts the bright flavor and texture of candied peel tempered by the subtle sophistication of dark chocolate. A distinctly adult treat.
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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