Author: Francois Payard
Author: Kris Hoogerhyde
These dense, moist treat are irresistible. Wrapped in a pretty box, they make a great gift, too.
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.
Author: Carole Bloom
Author: Gertrude Burnom
Author: Colin Cowie
Author: Eli Gorelick
Author: Rick Tramonto
Author: Rick Bayless
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.
Author: Ian Knauer
Author: Rose Levy Beranbaum
Author: John Besh
Author: Mary Cech
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling...
Author: Andrea Albin
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
Author: Mary Cech
Author: Susanna Foo
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event...
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Tasha de Serio
Author: Maggie Ruggiero
Author: Bonnie Donalson
Author: Alfred Portale