This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.
Author: Martha Collison
Author: Raquel Carena
Author: Tracey Seaman
Author: Lisa Mann
Author: Jane Stern
You can fill this tart shell with your choice of sweet or savory fillings-from cheeses, to roast vegetables, to stone fruits.
Author: Donna Hay
Easy Marzipan, in some form or another, has been in existence for almost a thousand years-likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of...
Author: Liz Gutman
The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.
Author: Claire Saffitz
Author: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
Author: Rochelle Palermo
Author: Jean Louis Dumonet
Author: Bon Appétit Test Kitchen
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
These Italian sandwich cookies are filled with rich almond flavor from a storebought paste.
Author: Lillian Chou
Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits-like chocolate chips, nuts, and coconut-get layered over sticky condensed...
Author: Kristin Donnelly
Author: Melissa Roberts
If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.
Author: Claire Saffitz
Author: Marilyn Hill
Author: Lauren Groveman
Author: Emily Luchetti