A partially cut Portuguese orange olive oil cake.
Nuno Correia
1 of 12

Portuguese Orange Olive Oil Cake

This Portuguese orange olive oil cake has an unforgettably tender crumb and a citrus smack thanks to fruity olive oil, winter navel oranges, and orange zest.
A coconut panna cotta topped with peanut brittle crunch on a white plate.
Armando Rafael Moutela
2 of 12

Coconut Panna Cotta

Chopped homemade peanut brittle sits atop a creamy coconut milk panna cotta.
A white plate with a slice of blueberry-lemon layer cake
Cenk Sönmezsoy
3 of 12

David Leite’s Blueberry Lemon Layer Cake

This blueberry lemon layer cake, made with triple layers of yellow cake with fresh blueberries, speckled with scads of lemon zest, and enveloped in the perfect lemon cream cheese frosting, is impressive in every way. This cake is a terriffic summer dessert, but it also makes one heck of a birthday and celebration cake also.
A round tart filled with cooked sliced apples in a concentric pattern.
Peter Cassidy
4 of 12

Apple Tart

This super easy apple tart recipe is as simple as it is stunning. It's allows the natural flavor of the apple to shine without any competing flavors.
A partially-eaten chocolate souffle in a round white ceramic dish.
America’s Test Kitchen
5 of 12

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.
A rectangular tart with wedges of pear baked into it in a rectangular tart pan.
Peter Cassidy
6 of 12

Pear Almond Tart

This pear and almond tart, made with pears, ground almonds, and a sweet pastry dough, is a classic French dessert. Easy yet elegant. A terrific fall dessert recipe.
A slice of chocolate cream pie with Oreo crust and chocolate curls on a white plate with a fork resting beside it.
Lauren Allen
7 of 12

Chocolate Cream Pie with Oreo Crust

This chocolate cream pie with Oreo crust is a classic American dessert. Layers of rich chocolate pudding and sweet whipped cream are nestled in the Oreo crust. It's a quick, easy, back-pocket dessert.
Seven rosemary apple hand tarts on a sheet of parchment.
Guy Ambrosino
8 of 12

Rosemary Apple Hand Tarts

These rosemary apple hand tarts make individual apple pies that are simple, subtly flavored, and sophisticated. Even better, you don’t have to share yours. Not with anyone.
A whole coconut carrot cake, covered in toasted coconut on a glass cake stand, covered with a glass dome.
Ken Carlson
9 of 12

Coconut Carrot Cake

This coconut carrot cake with cream cheese frosting is unlike any carrot cake you've had. Lighter, more delicate, some may even say more sophisticated, than any other carrot cake you've ever had.
A single white chocolate cupcake, topped with white frosting on a paper napkin.
Alexandra Rowley
10 of 12

White Chocolate Cupcakes

White chocolate cupcakes with white chocolate cream cheese frosting are a heavenly and stunning spectacle of cake perfection. Not too sweet. Not too rich. Just simple cupcake loveliness through and through.
Three ramekins filled with masala chai creme brûlée, one with it's top cracked open to reveal the creamy inside
11 of 12

Masala Chai Crème Brûlée

This masala chai crème brûlèe infuses your favorite tea spices into its creamy base and covers it with a shatteringly crunchy caramelized sugar topping.
A frosty metal pan full of dark chocolate ice cream on a counter covered with sprinkles.
Penny De Los Santos
12 of 12

Dark Chocolate Ice Cream

This dark chocolate ice cream takes the rich flavors of devil's food cake and turns them into a creamy, smooth frozen treat.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has 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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