Kids' Party

Invite friends to make the toppings for an indulgent ice-cream potluck party—peanut brittle mixed with crispy rice ce...

These popsicles are a great fat-free snack, made with lots of naturally sweet watermelon and only a little sugar. The...

Chef-owner Ginevra Iverson of Restaurant Eloise in Sonoma County, California, serves her light, crisp, sugared doughn...

Bakers typically pair ginger with apples or pears, but Grace Parisi loves using fresh peaches, too. She makes the to...

For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamo...

Jacques Pépin makes quick pizzas with pita bread, lavash or flour tortillas. The possibilities are endless, from...

A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy s...

Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, h...

The quick fix of the moment comes in the form of a little paper cup of frosting. For only 75 cents, Sprinkles Cupcake...

This soda-fountain favorite has become a best seller at restaurants like the CommonWealth, a gastropub in Washington,...

Here is the chocolate lovers' cookie: a deeply rich, moist cookie speckled with hazelnuts, pistachios and dried cherr...

Michael's Genuine Food & Drink's pastry chef, Hedy Goldsmith, created this stupendous dessert, in which fudgy pea...

This is Jacques Torres's recipe for sablés, a classic French butter cookie with a sandy, crumbly texture (sabl&#...

"Roll-and-cut" sugar cookies are made by flattening dough with a rolling pin, then cutting out shapes. The dough reci...

This sugary icing makes a great topping for cookies, but it can also be used to decorate cupcakes and cakes. It dries...

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought poun...

Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles...

"There's nothing better than a simple tempura of a primo vegetable," states Peter Hoffman. For this sensational versi...

More Gooey Desserts

More decadent than molten chocolate cake: one filled with warm caramel, reveals F&W's Grace Parisi. More Gooey ...