Desserts

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Fast Vegetarian

Sabayon is a foamy dessert that typically has to be made just moments before serving—if left to stand for too long, i...

Fast

Most cakes are leavened with baking soda or powder, but here Richard Blais uses a siphon to add air to batter. Then h...

Make Ahead

Ligurian olive oil is ideal in this lovely, light cake, because it’s more delicate and buttery than many other Italia...

Make Ahead

Boozy pops are desserts that double as cocktails. This one layers  a minty mojito  with vodka-spiked watermelon juice...

Make Ahead

“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of frui...

Make Ahead

Crémeux (French for “creamy”) is a dense, soft, classic pudding that’s the new darling of many American pastry c...

Make Ahead

Belinda Leong started to incorporate wild greens and herbs into her desserts in 2009 during a foraging-focused intern...

Make Ahead

Brown butter, made by warming butter in a skillet until deeply golden, adds a wonderful nutty flavor to this chunky, ...

Fast Make Ahead

This tart and super fruity summer dessert cooks mostly on the stovetop, with just a quick finish under the broiler to...

Make Ahead

These delicious summery fruit crumbles are served in individual cast-iron dishes and topped with a crisp, buttery str...

1946 Results

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