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Desserts

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This extraordinary syrup from pastry chef Rhona Lauvand coaxes surperb flavor from even less-than-perfect berries. Th...

This highly perfumed syrup, which Sally Schneider first tasted at restaurant L'Archestrate, is like an essence of exo...

The flavors and textures of the juicy fruit, rich, creamy cheese and soft pancakes come together to make a special de...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

You'll have more praline than you need to make the Hazelnut Praline Balls, so sprinkle the extra on ice cream. Plus...

The Frescobaldis fill their deluxe deep dish apple tart with a layer of pureed apples and caramel-coated apple slices...

Make these treats on a dry day; humidity makes for sticky meringues.

Pilar Sanchez adds sugar to the Sauvignon Blanc in the compote to echo the flavor of the late-harvest wine that accom...

The rich flavor of almonds and the sweet juiciness of ripe raspberries make a delicious mouthful. You can substitute ...

Marcella Hazan Marcella Cucina • October 1997

This is the most deliciously fresh sorbet Marcella Hazan knows. What makes it so is the felicity with which the ingre...

These sandy cookies feature ground hazelnut praline inside and out. You'll need a standing electric mixer to make the...

Toasted nuts make these fragile cookies buttery while macerated cherries lend a fruity tang. Plus: More Dessert Re...

These moist cookies are called crackles because as they bake the tops crack to form beautiful brown and white pattern...

Light and delicate, these cakes require only a few minutes of mixing and baking. If you don't have a madeleine pan, y...

A citrus trio makes a custard that's simultaneously sweet and tart.

Plus: Ultimate Thanksgiving Guide

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