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The combination of pistachios, oranges, phyllo and spices lends a flavor of the eastern Mediterranean to this delicio...

This moist layer cake is filled and frosted with ganache and decorated with Modeling Chocolate, which resembles a pli...

Plus: More Dessert Recipes and Tips

This buttery yellow cake is so wonderful, you may never make pound cake again. It's unusual not only in the proportio...

This cake begins with two 8-inch round layers that are split in half horizontally and given a light soaking with a ru...

Warm lemony syrup is poured over this Spanish cake, making it moist and fragrant. A modest slice is just right after ...

Juicy ripe strawberries make a refreshing topping for this rich, buttery tart. At The River Café, the dough is c...

Egi Maccioni's mother used to make this almost pudding-like rice-and-ricotta cake for the Easter holiday. For best fl...

David Page never decides exactly what kind of fruit he's going to use in his crisps until he gets to the farm stand. ...

July is the perfect month for fruit tarts—berries are at their most fragrant and a mouthful of summer's sweet bounty ...

This biscotti dough freezes well, so make a double or triple batch but bake only two logs at a time. Plus: More De...

To peel peaches easily, blanch them first in boiling water for 1 minute.

For his show-stopping dessert, Joe Abuso fills gingerbread shortcakes with rich mascarpone cream and sweet ripe berri...

This sweet and hot corn bread is delicious on its own or topped with a creamy spread. If you don't have a 12-inch loa...

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