The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla...
Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor. My mother's version, which I grew up eating, is a more subtle, custardy version,...
A savory galette is the easier and more streamlined cousin of a classic quiche. It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard...
In this unusual recipe by Alice Medrich, adapted from her gluten-free cookbook "Flavor Flours" (Artisan 2014), a combination of white rice flour and oat flour make for an apple crumble with a distinct...
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you've got excellent, ripe fruit, feel free to lay it on top - berries, figs, poached rhubarb...
This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully sweet-tart pair, but you can use any fruit you...
Ube, a purple yam native to the Asian tropics, is a common ingredient in Filipino desserts. It's no surprise that colorful dishes made with ube have done well on Instagram, prompting the invention of drinks,...
This recipe for an open-faced blueberry pie came to The Times in 1961. "At the risk of offending those Americans who insist that tradition be strictly observed, a recipe for blueberry pie is suggested...
This showstopping dessert, which is inspired by the classic Thanksgiving side dish, is really a pie baked in a springform pan. (Don't try it in a pie pan because the filling will likely overflow.) What...