This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can...
Author: Gina Marie Miraglia Eriquez
Author: Jose Garces
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
Author: Jennifer Iserloh
Author: Sara Kate Gillingham-Ryan
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year....
Author: Jeffrey Yoskowitz
Author: Tom Douglas
Author: Robert del Grande
If plums aren't available, pears are an easy alternative. And with calories this low, go ahead-indulge in seconds!
Author: Peter Hoffman
Author: Andrea Albin
Turn this punch recipe up a notch with a decorative ice ring.
Author: Ann Redding
These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they're dessert. Pack them in lunches, take them...
Author: Liesel Davis
This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.
Author: Katherine Kallinis Berman
Author: Bruce Weinstein
This impressive-looking roast is easy to carve once you know where to start.
Author: Dawn Perry
No booze required for this soothing green tea toddy. But if you do want an extra dose of warmth, we like this with smoky mezcal.
Author: Anna Stockwell
Author: Nathalie Jordi
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
Author: Michael Schlow
Richly spiced gingerbread with the texture of a moist, dense devil's food cake, this recipe only gets better if you make it ahead.
Author: Andrew Tarlow
Author: Jayne Cohen
Author: Peggy Markel
This is one of our favorite pizzas. It's great with regular pizza sauce as well, but the barbecue gives it a delicious new twist which compliments the...
Author: STEPHNDON
Author: Diana Yen
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
Author: Lora Brody