These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's...
Author: Tara O'Brady
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar...
Author: Tara O'Brady
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser...
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.
Author: Donna Hay
If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
Author: Claire Saffitz
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Author: Chris Morocco
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
This classic frosting couldn't be easier to make and is a must for finishing red velvet and carrot cakes (or a batch of cupcakes). Using vanilla bean paste gives it a pretty speckled look, but if you don't...
Author: Katherine Sacks
You're looking at the quintessential June dessert, perfected by the BA Test Kitchen.
Author: Chris Morocco