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Showing 1786-1800 of 1882

This stunning, make-ahead frozen treat, made with fat-free yogurt, fresh fruit and turbinado sugar, is delightfully c...

"In hot weather, I like the idea of a simple fruit dessert," says Tom Colicchio. He serves his poached peaches in lem...

The older generation of Hungarian women hand-pull a flaky dough for strudel. For a super-easy version, Sarah Copeland...

Sarah Copeland makes this cake using nuts from the trees on her mother-in-law's property. This lovely, light cake has...

This ultimate birthday cake features three flavors of ice cream, moist chocolate cake, nutty ganache and fluffy merin...

Pastry chef Sandi Reinlie created this recipe using Provençal goat cheese and herbs. Slideshow: Cheesecake Rec...

Richard Betts doesn't love baking. "It's too precise for me," he says. "I don't play well with exact measurements. Pl...

Chef Owen Kenworthy makes these individual molten chocolate cakes with a little bit of flour to hold the batter toget...

In her 2013 A.O.C. Cookbook, chef Suzanne Goin makes this crisp with a compote of fresh and dried cranberries. This s...

This delicious whipped-cream-topped peanut butter pie offers the perfect balance of sweet and salty flavors. Slidesh...

While this delicious, simple cake bakes, a sweet, rich sauce forms in the bottom of the dish. Slideshows: More Cake ...

These sweet-salty bars are said to be named after their place of origin, the Canadian town of Nanaimo in British Colu...

A beautiful alternative to the classic Thanksgiving pie, this sweet and tangy bar has a simple press-in crust and a l...

Light, refreshing and festive, it's lovely to end a rich, heavy meal with this granita. Slideshow: Great Granitas

Granny Smith apples are the key to this crisp, because their tartness is delicious with the sweet, crunchy oat-flecke...

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