Author: Donna Hay
Author: Christian Thornton
Author: Melissa Hamilton
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Author: Scott Beattie
Author: Stanley Tucci
Author: Susan Feniger
Author: Ruth Gardner-Loew
Author: Rick Bayless
Author: Paul Grimes
Just dump, shake, and bake this super tasty, couldn't-be-easier dessert. It's even better when made with our Homemade Yellow Cake Mix .
Author: Katherine Sacks
For a step-by-step guide to stuffing and shaping these large tortellini, see How to Stuff Tortelloni.
Author: David Downie
Author: Ashley Christensen
Author: Rebecca Miller French
This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice,...
Author: Gina Marie Miraglia Eriquez
Author: Christopher Hill
Author: Gina Marie Miraglia Eriquez
Author: Arthur Schwartz
Author: Jason Aronen
Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.
Author: Karen DeMasco
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie...
Author: Gina Marie Miraglia Eriquez
Author: Tina Miller
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance...
Author: Ruth Cousineau
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Beating the butter and sugar properly gives Yotam Ottolenghi's individual mini almond cakes lift, but they will still be moist and marzipan-y in the center.
Author: Yotam Ottolenghi
Author: Bon Appétit Test Kitchen