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Desserts

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Crème brûlée crusts need to be caramelized quickly. Since most home broilers aren't as hot as those in...

At Mesa Grill in New York City, Wayne Harley Brachman uses the unlikely combination of flour tortillas, mascarpone an...

Jamie Shannon, of Commander's Palace in New Orleans, likes to serve these luxurious, tangy, and sweet flans at ro...

A layer of ground walnuts adds a fresh nutty flavor to Patrick O'Connell's elegant dessert, served at The Inn...

Susan Molzan, of The Ruggles Grill in Houston, prefers using a walnut liqueur, such as Nocello, to flavor the filling...

The inspiration for this cake comes from Diana Sturgis's mother-in-law's German apple kuchen and a fruit cake I once ...

The sweet pastry recipe makes enough for two 11-inch tarts. The extra pastry can be wrapped and frozen as a handy tim...

To facilitate chopping the dried peaches, rub your knife with vegetable oil so that the fruit doesn't stick to it...

On the days when Milan's veil of gray miraculously dissolves, the eye is irresistibly drawn up to the perpetually whi...

This rich, solid chocolate dessert is one that can easily be called "killer."

Plus: More Dessert Recipes and Tips

A rich yet airy sauce accented with amaretto envelops juicy citrus segments. To save time, cut the peeled oranges cro...

This cake is delicious served on its own with a dusting of confectioners' sugar and a dollop of whipped cream.

Plus: More Dessert Recipes and Tips

Balsamic vinegar, tempered with brown sugar and reduced to a glaze, makes a sweet, tangy topping for the ice cream an...

Apple juice, molasses and dried fruits sweeten this nutty dessert. Plus: More Dessert Recipes and Tips

These moist cupcakes are guaranteed to satisfy the most serious chocoholics.

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