Dessert
Italian Meringue
This very stable Italian meringue is incredibly versatile—it makes magnificent billowy white peaks to brown as you wish. It is a large recipe—6 egg whites—so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.
14 Pretty Pie Plates That Will Inspire You to Bake More
Ceramic, glass, or metal, vintage or new—these plates are ready to show off your latest project.
When It Comes to Curd, Lemons Are Just the Beginning
Lemon and lime are just fine—but have you tried passionfruit curd? Or grapefruit with black pepper? Here’s how to make curd from (almost) any fruit.
Classic Kouign-Amann
Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.
Sour Cherry and Lemon Ice-Box Cake
You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.
41 Best Pineapple Recipes: Tacos, Cocktails, Desserts, and More
Yes, you can add it to fruit salad. But there’s more to pineapple than that.
Gelatina de Mosaico Looks Like Terrazzo, Tastes Like a Dream
Lots of gelatin desserts can get artistic and architectural, but only one has the bold, modern, multicolored look of gelatina de mosaico. But the best part of this dessert is that it’s completely customizable—to your artistic vision, yes, but also to your taste.
Gelatina de Mosaico
This mosaic jello uses gelatina de leche as a base in which colorful cubes of three other gelatin flavors are suspended. If you’re having a birthday party, use small cups instead of a baking dish for individually portioned treats!
Everything You Need to Decorate Holiday Cookies
We can all agree—cookies are still happening this year. Here are the tools and ingredients you need to make them look extra beautiful.
Apple and Jam Oil Cake
Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.
Pecan Brie Brûlée
This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled.
Milk Powder Is the Key to Better Cookies, Brownies, and Cakes
Consider this pantry staple your secret ingredient for making more flavorful desserts.
Mint Cookies and Cream Cookie Pie
This mall classic, peppered with the ultimate combo of mint and chocolate, is every bit as ridiculous and over the top as it is delicious and irresistible. The secret ingredient in these cookies is the milk powder, which brings an amazing depth of flavor.
Mid-Century Modern Cookie House
This cardamom cookie house is the ultimate edible holiday centerpiece, complete with twinkly lights, shimmery doors, ceiling beams, and color-coordinated wallpaper.
Grated Dough Equals Great Shortbread
Featuring a layer of jam streaked through the center, these shortbread bars are made with dough that’s frozen (for up to a month!) and then grated right into the pan.
Diamond Cardamom Sparkle Cookies
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Nik Sharma’s Formula for a Better Chocolate Bread Pudding
Miso and coffee punch up the flavor in this superlative chocolate bread pudding.
Chocolate Miso Bread Pudding
In this rich and custardy bread pudding, the chocolate’s flavor is enhanced by the addition of coffee and savory-salty miso. Serve the pudding as a holiday dessert, or as a midday snack.
It’s Time to Pour a Whole Bottle of Wine Into Your Dessert
Dousing the world’s most aromatic fruit with spiced rosé and then piling it into this impressive, glossy tart is a project that conjures some much-needed holiday magic.
Grated Shortbread Bars With Rose Jam
These delicate jam-filled bar cookies are made with dough that you freeze and then grate into the pan. They have a delightful light and crumbly texture.