This gorgeous dessert has a nutty tart shell inspired by pecan sandies, lemon curd-spiked whipped cream filling, and stunning fruit topping.
Author: Katherine Sacks
The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one's for you.
Author: Rachael Coyle
Author: Larraine Perri
Author: Danny C. Withrow
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Author: Andy Baraghani
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Author: Chris Morocco
Author: Michael Fagnoni
Author: Abigail Johnson Dodge
Author: Tracey Seaman
Author: Sarah Patterson Scott
Author: Wendy Popp
Author: Julie Wilson
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light...
These buns can be assembled the night before, needing only a final rise before baking.
Author: Melissa Roberts
Author: Debbie Arnold
The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.
Author: Vivian Howard
Author: Nancy Oakes
An easy Christmas Fruitcake recipe
Author: Barbara H. Anderson
The honey-bourbon syrup is the star of this baklava. Serve it with cherries and vanilla ice cream for a decadent summer dessert.
Author: Maggie Ruggiero
Author: Roberto Santibañez
Author: Mary Charlotte McCall
Author: Diane Morgan
Don't let the humble name fool you. These little cookies are bursting with flavor. They're reminiscent of those fig cookies you had as a kid-raised to the third power. The cream pastry is tender and flaky,...
Author: Samantha Seneviratne
Author: Rick Rodgers
This fun dessert magically turns store-bought ice cream into bread with a little help from self-rising flour. The butter pecan ice cream does double duty, adding caramelly sweetness and nutty crunch.
Author: Katherine Sacks