Search Results

These beauties aren't unlike classic sugar cookies in terms of ease and appeal. They're just a little richer and a lot less expected.

In Paris, David finds pastries, passion, and peace. Think of it as an emotional travelogue with dining recommendations.

"Beautiful." "Filled with flavors." "A tad spicy." "Simple." "Perfect!" That's just a taste of what our testers are saying about this soup. Sort of makes you want some, doesn't it?

Comfort finds us in unexpected ways. Thank goodness for that. And thank goodness for this not-too-sweet, subtly apple-y, kid-friendly quick bread.

When life hands you too many doughnuts—yes, it's possible—make pudding. You heard us. Doughnut pudding.

These uncannily crisp, seemingly shortbreadish cookies from San Francisco's Miette are--and we mean this--unlike any you've ever encountered.

This purple-stained cake—er, what's left of it—calls for just old-fashioned goodness and the season's most compelling fruits. Got milk?

You can't prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this easy and unerringly helpful recipe.

And by "giant," we mean ginormous. Whopping. Biggest ever. Cookbook author and intrepid pasta eater Domenica Marchetti divulges both recipe and reason.

These Mother's Day recipes are the kind of dishes any mother would love to have delivered to her, especially if she's still in bed. Just ask David.

This Southern creation is a simple affair. Just eggs, butter, sugar, and, of course, lemon, it's a pleasantly homey dessert, perfect for any afternoon or occasion.

These little lovelies contain sugar and spice and everything nice--including an oh-so-buttery oat streusel and a batter so enticing you'd never, ever guess it's good for you.

This concoction of hot milk and Mexico's incomparable chocolate is whipped into a frenzy with a milinillo--Mexico's unplugged answer to the immersion blender.

This incredibly delicate yet intensely flavored crust is the ideal foundation for Chocolate-Peanut Butter Mousse Tart.

One taste and you'll understand why this is the most popular recipe from The New York Times. A new American classic.

Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.

Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.

Given this cobbler's delicately sweet filling and crumbly, flaky topping, our search for the perfect cobbler ends here—and, we dare say, so will yours.

This Italian sipper swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.

Cinnamon is the solo act in this sophisticated but simple gelato. Creamy, indulgent, and complex tasting, this gelato is sure to become a new favorite.