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Desserts

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Look for large, heavy pomegranates to yield dark red juice. Serve the sorbet in shallow bowls in a pool of Champagne ...

You can make these incredibly buttery jam-filled cookies as plain or fanciful as you wish. This recipe comes from Sus...

Toasted coconut chips—fantasy birch bark—cover this classic sponge roll, which is spread with a thin layer ...

Fans of Fig Newtons will love this fig 'linzer torte.' Serve cups of strong espresso with wedges of this sweet, inten...

Bittersweet chocolate and a sweet potato custard make an unexpected but delicious pairing in this Southern sweet-pota...

This upside-down caramelized apple tart has a crisp almond crust. It's delicious served warm with vanilla ice cream.

The café au lait-colored filling for this spiced cake is shingled onto the outside of the log for a barklike eff...

Fruitcake can be substituted for the panforte, a chewy Italian confection. Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

Pears and almonds make an elegant combination in this adaptation of a tart from Lydie Marshall's Chez Nous(HarperColl...

If you don't have enough individual ovenproof dishes, this delicious winter fruit and nut dessert can be made just as...

This ubiquitous Thai street snack is sweetened and enriched with coconut milk and palm sugar.

Plus: More Dessert Recipes and Tips

If you like decadent chocolate cakes with a runny center, cut the cooking time to about 15 minutes. Plus: More Des...

Michigan pastry chef Brian J. Karam uses only crusts in his bread pudding. The lemon curd and berries make perfect fo...

Plus: More Dessert Recipes and Tips

This silky dessert from Larry Hayden, former pastry chef at New York City's Union Square Cafe, tastes like a cross be...

Incredibly rich and impossibly indulgent, this bread pudding from the Palace Café in New Orleans delivers a doub...

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