When you serve this to family or friends, no one will know how easy it is to pull together! Use purchased lemon curd for the filling, raspberry chips for the crust, and a very easy raspberry sauce to drizzle,...
Author: Bibi
Author: Charlie Trotter
Meet my version of an energy bar. About 30 minutes before a workout, I'll grab one of these scones, plus some coffee and a gulp of kefir; the whole wheat flour gives me the sustained energy I need to make...
Author: Julie Smolyansky
Author: Tracey Seaman
Author: Melissa Roberts-Matar
Author: Nick Malgieri
Author: Janet Taylor McCracken
Author: Romney Steele
These little almond-pistachio cakes remind me of a more sophisticated cupcake. Full of flavor with a dense, chewy crumb, it's like frangipane meets fairy cake.
Author: Martha Collison
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.
Author: Nick Nutting
Author: Kemp Minifie
This spin on the frozen margarita adds a sweet-tart flavor with frozen raspberries and a hint of spiciness from fresh ginger.
Author: Matt Duckor
This tender buttermilk cake with rich orange cream-cheese frosting is sure to become your go-to for any festive occasion. The recipe can easily be adjusted to suit any party need: Make this single layer...
Author: Katherine Sacks
Author: Rose Levy Beranbaum
Author: Tarla Thiel
Author: Peggie O'Kennedy
Author: Jeanne Thiel Kelley
Author: Lulu Powers
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract...
Author: Sarah Jampel
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Author: Patricia Heaton
Author: Susan Springob
