Barfi (also known as burfi) is an Indian sweet often associated with festivities
This pavlova recipe is virtually fool-proof, creating a texture that's crackly-dry on the outside and moist on the inside
These delicate cookies are especially popular for Nowruz celebrations
Come in from the cold and cozy up with this sweet treat
Macaroons make everything better (and they're gluten-free, too)
These deep, dark, chocolatey recipes will trigger every pleasure center
During the winter months mandarins are so sweet and tasty, and moist polenta cakes are such a great way to enjoy gluten-free baking.
A nostalgic treat gets a plant-based spin
Crushed candy canes give this easy dessert a festive feel
A fluffy vegan ricotta cheesecake (rigot pie, if you're from New Jersey) that you won't want to refuse
This tofu-based cheesecake gets all the flavors of the season in one sweet-but-not-heavy slice
The ultimate treat
This decadent, gluten-free cake is a showstopper
A grown-up version of the author's childhood memories, this cake is worthy of any celebration
Freezing and shattering into geometric shards turns simple fruit-studded fro-yo into a modern art-esque dessert
The silky texture is thanks to almond creamer
Blink and you'll miss black currant season
Pool snack bar nostalgia revisited
Show off those gorgeous stone fruits
Cobblers are made by dolloping a biscuit dough topping over fruit, then baking until the biscuits are tender and chewy in the center, but crisp on top. If you don't have time to make our topping, just lay 8 prepared biscuits (refrigerated or frozen and thawed) over the fruit and sugar mixture. Frozen blueberries also work well here.
The perfect Christmas dessert (or indulgent breakfast?), this looks beautiful and is so much fun to make. Store leftover chocolate hazelnut spread in sterilized jars. Or double-batch the spread as it will keep in the fridge for up to a month. Add a pinch of cinnamon, nutmeg, and ground cloves for extra festive flavor.
This dessert takes its inspiration from the harvest cakes of Italy and Provence, where grapes and olives grow in abundance. The recipe calls for a sweet wine to flavor the cake, but you could also use white wine left over from last night’s dinner.
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 it’s time for dessert.