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Dorie Greenspan has this tip for the luscious filling in her tart: “The caramel is easy to make perfectly, just exerc...

Almond flour and coconut oil are the keys to these lovely gluten-free, dairy-free cookies from chef Gregory Gourdet. ...

Chef Ruben Ortega makes this delicious, crowd-pleasing cake by sandwiching two large, crispy, chewy coffee-hazelnut m...

Duane Sorenson gets together with his mother and sister to bake these buttery date-studded cookies every year for the...

Pastry chef Nicole Krasinski adores making desserts with yogurt. “It adds a great, unexpected tang, and you can use i...

Chef Michael Voltaggio grew up eating these cakey, vanilla-cream-filled whoopie pies. His mother says that they would...

Kir Jensen makes her crisp and chewy gingersnap cookies with warming spices and fresh citrus, then sandwiches the coo...

This impressive cake is encased in a fudge-like caramel frosting. Pastry chef Lisa Donovan adapted it from a recipe b...

For this unusual open-face pie from executive pastry chef Ghaya Oliveira of Daniel in New York City, buttered phyllo ...

This comforting, not-too-sweet pudding is pastry chef Lisa Donovan’s ode to the spoon bread in M.F.K. Fisher’s classi...

A whole Meyer lemon goes into this improbably delicious tart—just toss it in the blender with the other filling ingre...

This recipe is an extremely refreshing way to end a meal. It comes from cookbook author Alice Medrich, a member of th...

Chef Helene Henderson is obsessed with cranberries, which remind her of her native Sweden. Here, she serves them with...

Autumn Martin makes grilled chocolate sandwiches that are crisp, gooey and deliciously messy, especially when they’re...

These delicate custards are a great way to showcase the subtle, nutty flavor of homemade nut milk. Slideshow: More P...

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