An easy pie to make if you have a par-baked crust! Ganache, whipped cream, and seasonal fruit of your choice is always good, especially inside a crust.

Between the tangy crème frâiche, the sweet and sensual chocolate, the citrusy lemon and the floral lavender, the flavors in these pancakes perfectly complement each other to create a full...

This is a riff on the Oatmeal Coconut Princess Coffee Cake from Jim and Patty's, a local coffee shop. It's a moist, tender, decadent coffee cake with a somewhat gooey...

Back when I used to make chocolate mousse a lot for dinner parties and catering gigs, I often folded in a splash of Cointreau and some chocolate shards, which I...

Poaching the quince was a fun project before the actual baking began. The aroma is heavenly. I think this is the best formula for poaching quinces that I have encountered....

I adore making rugelach at this time of year, when a lot of family and friends are often around. It's incredibly easy to make the basic pastry for these tasty...

This cake is like your favorite spice cake meets the caramelized, fruity goodness of a tarte tatin—it's a go-to you'll be dreaming about long after the persimmons are gone. We'd...

When I think about recipes I'm proudest of, I also realize how fortunate I've been. A lot of what I consider to be my best recipes are regularly featured by...

A genius recipe from Jeni's Splendid Ice Creams at Home, by Jeni Britton Bauer. You can use the Ice Cream Base portion as a blueprint for the smoothest, most scoopable...

In Goshen, Indiana, Bonnie Smith assembles this comforting one-dish meal that's economically priced at 98 cents per serving. "To save time, you can substitute a package of frozen vegetables," Bonnie...