Author: Ed Kenny
Author: Fred Thompson
A comforting dessert that's a cross between a soufflé and a cake.
Author: Josie Le Balch
Author: Claudia Fleming
Author: Giada De Laurentiis
Author: Ruth Cousineau
Author: Sara Foster
Author: Andrea Reusing
Author: Todd English
Author: Scott Beattie
Don't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped Italian meringue. Whip the eggs until just medium firm so they...
Author: Katherine Sacks
Author: Rick Rodgers
Author: Bon Appétit Test Kitchen
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Author: Nava Atlas
Author: Peggy Markel
Author: Zakary Pelaccio
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Kate Ewald
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've...
Author: Najmieh Batmanglij
Author: David Kamen
Author: Julia Turshen
Author: Yotam Ottolenghi
Author: Engin Akin
Author: Molly Wizenberg
Author: Gina Marie Miraglia Eriquez
Author: Joan Nathan
The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.
Author: Steven Satterfield
Author: Mariana Crespo
Author: Bon Appétit Test Kitchen
Author: Tracey Seaman
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.