Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard...
Author: Curtis Stone
Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding...
Author: Maggie Ruggiero
Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping....
Author: Rhoda Boone
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps...
Author: Tasha de Serio
Top-of-season asparagus is enhanced only by a little olive-oil cooking spray and salt in a simple and sensational side dish.
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Author: Kemp Minifie
A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without...
Author: Matt Lewis
Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Author: Lori Longbotham
These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another...
Author: Sarah Phillips