Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.
Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.
Easy chocolate cheese pie: a no-bake chocolate cream cheese pie filling whipped together in one bowl and chilled in a crumb crust. Six ingredients, no oven required.
Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.
Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.
Dark chocolate pecan torte with a fudgy, barely-set center, chopped pecans running through every bite and a glossy chocolate glaze poured over top. Flourless-style richness with just enough flour to hold it together.
Huevos en rabo de mestiza, Mexican eggs poached in a tomato and green chile broth topped with melted Monterey Jack. Traditional vegetarian desayuno, ready in 30 minutes.
Orange butter cakes are petite tartlet-tin cakes perfumed with Grand Marnier and candied orange peel, then dipped in orange liqueur glaze. Elegant 36-cake batch for gifts or a holiday tray.
Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.
If you're looking for something rich then try this delicious dessert that would have you savoring every spoonful.
Fresh double berry pie features a glossy raspberry and blackberry filling kissed with liqueur, sealed under a charming heart-cut top crust dusted in cinnamon sugar.
Liebes-Knoten are German love knots, thin strips of egg-and-cream dough twisted into bows, fried golden, then dusted with powdered sugar. Crisp like a beignet, tender like an Italian fritter. A traditional wedding-and-festival treat.
Currant syrup made from mashed currants, raspberries, and sour cherries strained and dissolved with sugar into a concentrated fruit syrup. A three-berry preserve for drinks and desserts.
Hot chile pepper twists: braided cilantro-cornmeal bread stuffed with refried beans, green chilies, olives, salsa, and Monterey Jack. A Tex-Mex stuffed loaf that pulls apart in golden ropes.
Pumpkin swirl pie with a cream cheese layer, pumpkin pie spice, and a marbled top. Two fillings baked in one crust for a showstopping holiday dessert.
Almond coffeecake with orange marmalade or raspberry jam baked right into the batter, topped with a buttery brown sugar and slivered almond crumb. A brunch showstopper.