Author: Gina DePalma
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
Author: Dede Wilson
Author: Ania Catalano
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
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
Author: Diana Yen
Author: Ruth Cousineau
Author: Kristin Donnelly
Author: Bon Appétit Test Kitchen
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
Author: Bill Granger
Author: Allen Susser
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
Author: Amanda Hesser
Author: Mary Nearn
Author: Abigail Johnson Dodge
Author: Douglas Rodriguez
Author: Rose Levy Beranbaum
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
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
You're looking at the quintessential June dessert, perfected by the BA Test Kitchen.
Author: Chris Morocco
Author: Diane Rossen Worthington
Author: Carolyn Beth Weil
An old classic that relies on a few new tricks-toasted-coconut milk, the use of gelatin, and the incorporation of whipped cream-to make the most ethereal pie imaginable.
Author: Sam Worley