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Pears and almonds make an elegant combination in this adaptation of a tart from Lydie Marshall's Chez Nous(HarperColl...

If you don't have enough individual ovenproof dishes, this delicious winter fruit and nut dessert can be made just as...

Plus: More Vegetable Recipes and Tips

For this rich, tasty main course, soak the bread in the egg mixture while you cut up the other ingredients.

Plus: More Dessert Recipes and Tips

If you like decadent chocolate cakes with a runny center, cut the cooking time to about 15 minutes. Plus: More Des...

Michigan pastry chef Brian J. Karam uses only crusts in his bread pudding. The lemon curd and berries make perfect fo...

This silky dessert from Larry Hayden, former pastry chef at New York City's Union Square Cafe, tastes like a cross be...

Incredibly rich and impossibly indulgent, this bread pudding from the Palace Café in New Orleans delivers a doub...

Heidi Steele, pastry chef at Moose's in San Francisco, offers a dessert for bittersweet-chocolate addicts. In this un...

These nutty tartlets are a cross between a cheese course and dessert; goat cheese adds light tang to the silky custar...

This recipe offers an amazing range of textures and temperatures—individual warm chocolate soufflés topped with ...

The leftover batter can be baked in whatever shape you like, such as ribbons or tuiles. Plus: More Dessert Recipes...

In this rich cake, a flavorful blend of amaretti and blanched almonds replaces the usual flour. Serve it with whipped...

This Swiss version of a traditional Viennese linzer tart uses cocoa powder in the dough. Plus: More Dessert Recipes...

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