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Desserts

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Showing 1851-1860 of 1938

Strawberries, sprinkled with Prosecco and a little sugar, are a pretty, accompaniment to Giada De Laurentiis's wonder...

Coconut oil and toasted ground coconut are baked into the batter of this beautiful cake, which is then layered with b...

This pie from Bobby Flay is creamy and crispy, but what sets it over the top is the luscious and silky blackberry car...

Ice cream whiz Jeni Britton Bauer uses melted vanilla ice cream in her flaky, delicious biscuits. Slideshow: Summer ...

Puff pastry makes quick and impressive work of these buttery, sweet cherry-filled hand pies. Slideshow: More Pie and...

This light and delicate buttermilk custard is perfect when topped with juicy, sweet cherries and tangy lime zest. Sl...

Known as kalter hund (literally, "cold dog") in Germany, this icebox-style cake is a classic Black Forest dessert tha...

"We Argentinians have a very sweet tooth," says chef Francis Mallmann about this dessert of delicate crêpes fill...

F&W Best New Chef 2014 Justin Yu adds North African preserved lemon to his deliciously rich lemon pudding, giving...

Paul Berglund’s delightful rendition of this sweet-tangy, egg-free pudding blends fresh orange juice and orange bloss...

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