Author: Lauren Chattman
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Amanda Hesser
Author: Shauna Sever
Author: Kris Hoogerhyde
Author: Melissa Roberts
Author: Lauren Salkeld
A whipped frosting lightens up this classic chocolate cake.
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Author: Tara O'Brady
Author: Lidia Bastianich
Author: David Lebovitz
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Because you don't have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don't work out. Simply wipe off the failed...
Author: Rick Martinez
Author: Abigail Johnson Dodge
Author: Laurent Gras
This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve right out of the pan, which makes it perfect...
Author: Katherine Sacks
This is our all-purpose "go to" frosting. It's great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably...
Author: Isa Chandra Moskowitz
Author: James Oseland
Author: Gesine Bullock-Prado
Author: Bill Granger
Author: Douglas Rodriguez
Author: Barry Correia
Author: Melissa Clark
You're looking at the quintessential June dessert, perfected by the BA Test Kitchen.
Author: Chris Morocco
Author: Melissa Murphy
Author: Frances Mayes
Author: Rebecca Rather
Author: Francis Mallman
Author: Kimberly Boyce
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Author: Sarah Patterson Scott
In this recipe, an easy blondie base comes together in a saucepan and can be baked ahead, while the fruit and maple ripples take just minutes.
Author: Tara O'Brady
Author: Clare Crespo
Quickly boiling the agave thickens it a bit; adding the strawberries while it's still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you...
Author: Amelia Rampe
Author: Lannice Snyman
Author: Dorie Greenspan