Author: Jill O'Connor
Author: Lauren Chattman
Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it...
Author: Susanna Foo
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Author: Samantha Seneviratne
This makes enough strawberry glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Author: Joy Cho
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Author: Claire Saffitz
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light...
This orange-scented cake-layered with vanilla ice cream and orange sorbet-is frozen, covered in meringue, toasted in a hot oven, and, finally, set on fire.
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you...
Author: Michelle Polzine
Aranygaluska, also called golden dumpling cake, butter puffs, and monkey bread, has been extolled by Jewish immigrants from Hungary for years.
Author: Joan Nathan
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Paul Grimes
White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream
Author: Celia Barbour
Author: Ila Walrath
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an...
Author: Kat Boytsova
Author: Gina Marie Miraglia Eriquez
Author: Jeanne Sauvage
Author: Edward Lee
Author: Marla Orenstein
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
Author: Bon Appétit Test Kitchen