Author: Richard Snyder
This basic cheesecake is one part soufflé, one part custard, resulting in a lightly sweet and airy cake that is super simple to make. Get the recipe.
Author: Epicurious Editors
Author: Fran McCullough
These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted...
Author: Katherine Sacks
Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as...
Author: Isa Chandra Moskowitz
Author: Pableaux Johnson
This is an alternative to the classic recipe that calls for powdered sugar. We use it to frost cocktail cake. Try it on applesauce, spice, banana, or carrot...
Author: Anne Brothers & Rick Smetzer
No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our...
Author: Rose Levy Beranbaum
This cake has an exciting strawberry flavor; the pink layers burst against a bright white frosting with a tangy cream cheese accent.
Author: Jocelyn Delk Adams
Author: Lora Zarubin
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
Author: Sharon Buck
Author: James Irby
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Author: Patricia Heaton
Author: Sarah Patterson Scott
Author: Davina Besford
Author: Maria Watson
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing...
Author: Melissa Roberts
Author: Michael Laiskonis
Author: Reddin Ellison
Author: Judith W. Harris
Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy...
Author: Anna Stockwell