Desserts

These buttery, crumbly, sugar-dusted cookies are irresistible. Jerusalem cooks personalize them with different nuts a...

Grace Parisi brilliantly layers chocolate cookies with a quick mix of cream cheese, chocolate syrup and a little wate...

Light and moist, with an irresistible crispy top, this buttermilk cake has sweet-tart berries in every bite and takes...

This elegant tart is a great option for cooking in the bare-bones kitchen of a mountain cabin, since it doesn’t requi...

This traditional ice cream has an egg-rich custard base. Molly Moon’s Christina Spittler says the egg yolks help make...

Molly Neitzel recommends using the best- quality local milk and cream. “You can really taste the difference when maki...

To make her crème caramel more refreshing, chef Amanda Hallowell serves it partially frozen, like a semifreddo.

“Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too,” Linton Hopkins says. “To mak...

At Boulud Sud, pastry chef Ghaya Oliveira makes a version of cassata, the ornate Sicilian dessert with layers of spon...

When making fruit crumbles, pastry chefs prepare the components separately, then bake them together quickly so the to...

Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and re...

Pastry chef Waylynn Lucas of Fonuts in Los Angeles uses xanthan gum to keep the meringue in her baked Alaska stable a...

While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage...

“My s’mores are much less crumbly than the graham-cracker kind,” says Grace Parisi. Her hearty twist is made with cho...

For anyone who comes home from the farmers’ market with an overabundance of stone fruits, this pie from pastry chef L...