Is it time for dessert? Try one of these sweet treats.
Rustic, free-form tarts are my favorite summer dessert for entertaining. I make the dough for the buttery crust in the food processor a day or two ahead and refrigerate it. Or I freeze it for up to a month. Then, I use whatever combination of ripe stone fruit (peaches, ...read more
The secret to crêpe-making success? Letting the batter rest as long as needed for the frothiness and bubbles to subside, so it can spread smoothly and evenly across the pan. All of the recipe components can be made ahead of time, so the filled crêpes come together quickly when ...read more
Coconut milk stands in for heavy cream in these easy homemade chocolates. A touch of vanilla extract and an optional dash of orange-flavored liqueur give them a subtle yet sophisticated edge and aroma. Do not use chocolate chips—they will not melt properly. ...read more
Eastern European bakers have a long tradition of using nut flours in place of wheat flour for rich, decadent pastries that happen to be gluten-free. The shiny glaze for this simple cake is made like homemade fudge by cooking the chocolate in a sugar syrup until it’s thick and ...read more
Gingerbread cookies aren’t just for Christmas. In fact, they may even taste more like a treat after the holidays when the rich flavors of molasses, ginger, and cinnamon aren’t everywhere. For the meringue frosting to get crisp, it needs to dry on the cookies 2 hours before ...read more