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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...

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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, ...

This recipe is a variation on one by Carrie Dove's mother, Jackie Goldstein, a former pastry chef at Spago Beverly Hi...

The secret to these perfectly chewy cookies is chilling the dough for 20 minutes. This firms the dough, making it eas...

At Sona restaurant in Los Angeles and its one-year-old offshoot, Boule pâtisserie, pastry chef Michelle Myers pr...

"These cookies are totally a kid thing," says Michael Mina. "When my son Sammy was two, he used to suck on them. Now ...

Jing Tio likes to end dinner parties with rare fermented Chinese p'uerh tea and pistachio financiers, the absurdly ea...

Break-and-bake cookies, which come packaged in eight-inch squares, are the secret to these incredible ice cream sandw...

At Baked in Brooklyn, co-owner Matt Lewis and his head baker, Blair Vansant, specialize in homey desserts with a mode...

Because Mary Ellen Carroll and Donna Wingate happened to find plump huckleberries right before the ICA dinner, they d...

Lisa Yockelson's Chocolate Chocolate is a massive compendium of 200 recipes for almost every chocolate dessert imagin...

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