Dark and intense in flavor, yet with a light and custardy texture, a chocolate soufflé is an eternal showstopper of a dessert. To get that intense chocolate flavor, this version uses a base of melted...
Author: Melissa Clark
This strawberry streusel cake is the perfect end to a summer meal. But here's the interesting thing: Eat it slightly warm and it's dessert; let it get cold, and it makes a great coffee cake for breakfast...
Author: Nigella Lawson
Author: Florence Fabricant
Author: Joan Nathan
Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Pete Wells
Author: Nancy Harmon Jenkins
Author: Karen Baar
Author: Regina Schrambling
This patriotic dessert was created by Ms. Dupree, the prolific author of Southern cookbooks, in celebration of the Statue of Liberty's 100th birthday, in 1986. It's easy to prepare, and it can be adapted...
Author: Nancy Harmon Jenkins
Author: Craig Claiborne
I worked with many different combinations of flours before settling on this one. I love the flavor of the oat flour, but it is so fine that when I tried using all oat flour the pastry crumbled much too...
Author: Martha Rose Shulman
Author: Julie Sahni
Author: Kay Rentschler
Author: Marian Burros
This is an easy, impressive dessert that will take about 20 minutes to assemble and will make your kitchen smell heavenly. The recipe, adapted from "Inspired by Ingredients" by Bill Telepan and Andrew...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill