This glorious coffee-flavored Bundt, excerpted from The Joys of Baking, is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with…
Rich and gooey, this quick-to-make jumbo cookie is a chocolate lover’s dream. Try it warm with a scoop of ice cream, crème fraîche, or whipped cream.
This rich cake is ideal with a dollop of tangy crème fraîche and fresh raspberries, but lightly sweetened whipped cream also works. The cake is best if it rests overnight,…
Substituting almond butter in a traditional peanut butter cookie recipe gives an American favorite a modern upgrade. The flavor is more sophisticated and complex, and it can be enjoyed by…
This luscious ice cream has a base enriched with egg yolks and flavored with a vanilla bean. Dry and reserve the bean after you make the custard, then pop it…
在烤玉米的许多方法中，我最喜欢这种方法：我将玉米撕成碎，用黄油擦拭，然后用几种草药树形将其包裹在箔纸中。…
Possibly called “blitz” because the stunning cake can be baked, cooled, and assembled quickly compared to traditional layer cakes, this dessert is a showstopper. Tender, golden cake layers are topped…
This is truly next-level coconut cream pie. Instead of coconut extract, it gets its flavor from reduced, concentrated coconut milk in the custard. It's paired with a layer of salted caramel…
Shreds of coconut give the creamy filling some texture. For a twist, substitute 1-1/3 cups coconut milk and 1 cup whole milk, and omit the coconut extract.
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