Dessert Recipes

Most Recent

Biscoff Banana Pudding

The subtle spice of Biscoff cookies helps to balance the sweetness of each decadent layer of creamy custard and fresh bananas in this tall and impressive banana pudding for a crowd. It's inspired by one made by 2019 F&W Best New Chef Kwame Onwuachi's aunt Yolanda, of Beaumont, Texas, which he tasted on a recent trip to connect with his roots in Louisiana and Texas.

King Cake with Caramel Crunch

Every year in New Orleans, the game of king caking starts to feel more and more like a full-contact sport. Local shops create and serve (and ship!) these cakes each year from Twelfth Night through Mardi Gras day (and yes, it is absolute blasphemy to consume king cake outside of season here). A traditional part of Mardi Gras for the last three hundred years in New Orleans (and beyond), these cakes are more like brioche than “cake” as we know it. The yeast-raised dough is braided, sometimes around various fillings, formed into a ring, and baked. Afterwards, it’s topped with green, purple, and gold sugar to represent faith, justice, and power, respectively, a nod to the “three kings.” A token of some sort, be it a bean or plastic baby, is stuffed randomly inside, and tradition states that whoever gets the slice of king cake with the token has to host the next party! There are as many thoughts, feelings, opinions, and preferences about king cakes in New Orleans as there are king cakes themselves. I take a pretty traditional approach with the dough, but my team and I dreamed up the idea of adding a layer of caramelized sugar to give our cake a fun, shattering crunch. With cream cheese icing for a less-sweet approach, I find myself craving this cake year-round.

Brown Butter, Radicchio, and Parsnip Cake

With warm spiciness from nutmeg, a satisfyingly crunchy top, and beautiful flecks of parsnip and radicchio, this bundt cake makes a case for being served for either breakfast or dessert—and the leftovers taste even better the next day.

The Illicit Thrill of Raw Cookie Dough, Explained

Raw cookie dough carries the risk of salmonella, sure, but it's also so darn tasty. What is it about raw cookie that makes us risk it all for a bite?

More Desserts

Lemon Cake with Cream Cheese Frosting

Layers of delicate flavors from lemon, honey, and extra-virgin olive oi­l—which helps keep the cake moist and imparts mild fruitiness—come together in this one-bowl batter. Stacked with a fluffy and rich lemon–cream cheese frosting, this easy layer cake is a keeper. Be sure the butter and cream cheese are softened for the smoothest frosting.

Chicory Coffee Flan

Lovers of Vietnamese iced coffee (cà phê sữa đá) will appreciate the dark roasted flavor of chicory coffee in this creamy flan. A touch of bitterness from the chicory root and the classic addition of sweetened condensed milk round out this make-ahead dessert.