Author: Beth Harrison
Author: Dorie Greenspan
Author: Dan Barber
Author: Kristine Kidd
Author: Melissa Roberts
This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Author: Karen DeMasco
Hash browns serve as the bottom crust in this multi-layered marvel.
Author: Bon Appétit Test Kitchen
Author: Susan Herrmann Loomis
This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.
Author: Pat
Author: Rick Rodgers
Author: Rochelle Palermo
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an...
Author: Kat Boytsova
Author: Jennifer Flanagan
Author: Roy Yamaguchi
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Author: Chris Morocco
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.
Author: María Del Mar Sacasa
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Elsie Wollaston
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Author: Dan Kluger
Top-rated recipe for French toast breakfast stuffed with delicious bananas.
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Author: Elizabeth Falkner
This flourless chocolate-orange almond cake is bittersweet in the best way.
Swedish Cardamom Rolls
Author: Ruth Cousineau
Author: Alison Roman
The first time I had this pizza was the first time I let my dough sit overnight in the fridge. This is a cream-based pie, but tomato sauce works well here, too.
Author: Joe Beddia
This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails...
Author: Megan Gordon
Author: Richard Snyder