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These tender, crumbly, buttery Parmesan coins are a clever twist on sweet slice-and-bake shortbread cookies.

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Instead of using a rolling pin to make the flaky pastry for her delicate shortbread bars, Melissa McKinney relies on ...

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Lisa Howard loves wickedly intense chocolate brownies, like the ones in The Silver Palate Cookbook by Julee Rosso and...

Plus: More Dessert Recipes and Tips

Slowly stewing chopped strawberries over simmering water concentrates the flavor beautifully; the minty cream topping...

Tyler Florence transforms the Pavlova, the classic Australian dessert of meringue topped with whipped cream and fresh...

Jane Martin layers homemade butter cookies with crème fraîche and raspberries to make her creamy, crumbly, ...

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