Author: Farid Zadi
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe...
Author: Andrea Chesman
Author: James Oseland
Author: Ian Knauer
Author: Ruth Cousineau
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Author: Jesus Gonzalez
Author: Nick Malgieri
Bananas Foster, a favorite New Orleans dessert, was created by the Brennan family in the 1950s when they opened Brennan's restaurant in the French Quarter. It was named for a regular customer, Dick Foster....
Author: Marcelle Bienvenu
Author: Susan Herrmann Loomis
Author: Steven Raichlen
Sea salt and peanuts up the ante in this salty-sweet treat.
Author: Sarah Tenaglia
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
An easy cookie crust and a fragrant, custardy filling laced with rings of apple set this fall dessert apart from the competition.
Author: Cynthia Wong
Drying out the challah lets it absorb the custard without going to mush. You can also use brioche.
Author: Paula Disbrowe
Author: Ina Garten
Author: Cynthia Paige Ward
Author: Maria Helm Sinskey
Author: Rick Rodgers
Author: Jeanne Thiel Kelley
Author: Nancy Rosenberg Engel
This dish is the vegetable incarnation of mulled wine-the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.
Author: Kurt Beecher Dammeier
Author: Selma Hurwitz
Author: Rick Bayless
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Author: Marcy Goldman
Author: Lori Longbotham