Potatoes and leeks baked in a buttery crust are punctuated with the snap of aged provolone and the flavor of rosemary.
Cheesecake made with a combination of cream cheese and ricotta is creamy and light. David Beer, the pastry chef at my restaurant Nostrana, fashioned this one after a cannoli, adding…
Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that…
Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong…
This almond-lover's cheesecake has a shot of amaretto in the creamy filling and crunchy amaretti cookies crumbled over the top. Create your own customized cheesecake recipe with our Recipe Maker.
Ruby port and amaretto liqueur make this a great post-meal warmer: It’s sweet, complex, and rich, but very easy to make. Find this and other beverages in our Drinks and Entertaining…
These buttery biscuits are the perfect platform for peaches and cream. Sprinkling the tops of the shortcake biscuits with demerara sugar before baking gives them a nice crunchy texture.
The deep flavor of brown sugar in this syrup is the perfect complement to fresh peaches. For a simple summer dessert serve these peaches with honey whipped cream.
Classic zabaglione is made with dry Marsala, but I like the way a spicy, floral Riesling pairs with ripe summer fruit. Look for an Alsatian-style dry or off-dry Riesling, or…
The creamy topping for this gratin is much more user-friendly than the traditional sabayon.
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