Author: Nanney Spivey
Author: Susan Tollefson
Author: Pierre Gagnaire
Author: Fred Thompson
Author: Claudia Fleming
Author: Ruth Cousineau
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Bruce Aidells
Author: Janet Fletcher
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through...
Author: Sarah Jampel
Author: Leah Balk
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously...
Author: Ruth Cousineau
Author: Rebecca Rather
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked...
Author: Anna Stockwell
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Author: Katherine Sacks
Author: Jennifer Appel
Author: Allison Vines-Rushing
Author: Sara Bonisteel
This pretty baklava with a diamond-cut top can easily take the place of pecan pie on a Thanksgiving dessert buffet. The bourbon-honey syrup and orange...
Author: Katherine Sacks
Author: Kendall Conrad
Author: Kent Rathbun
Author: Miriam Chandler