1,652 dessert recipes

Capirotada, a traditional Mexican bread pudding layered with bananas, raisins, peanuts, almonds, and Monterey Jack cheese, soaked in a cinnamon-clove brown sugar syrup.

Pots de creme pie with a pound of dark Belgian chocolate, heavy cream, half-and-half, and ten egg yolks set into a graham cracker crust. Decadent French chocolate pie for serious chocolate lovers.

Chocolate cake made with pureed green tomatoes, brown sugar, cinnamon, and orange zest, finished with a glossy dark chocolate glaze. Unexpected end-of-garden dessert.

Hummingbird cake stacks three layers of banana-pineapple-pecan cake under tangy cream cheese frosting. Southern church-supper royalty, no mixer required, just stir and pour. The crumb stays moist for days thanks to fruit and oil.

Crisp, melt-on-your-tongue meringue cookies loaded with chocolate chips and chopped pecans. Pop them in the oven, turn off the heat, and let them set overnight. Effortless and addictive.

Old-fashioned Southern cream cookies made with sour cream, walnuts, and pressed flat with a cinnamon-sugar glass. Soft, cakey drop cookies that yield six dozen from one batch.

Market mystery cookies with just five ingredients: butter, dark brown sugar, oats, egg, and vanilla. Cooked in a double boiler, then baked into tiny, crisp, toffee-like wafers.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Traditional Thai mung bean pudding thickened with arrowroot and topped with warm salted coconut milk. A naturally vegan dessert that's creamy, lightly sweet, and just as good cold from the fridge.

Golden Wardens are whole pears poached slowly in honey, white grape juice, and lemon until the syrup turns burnished and the fruit collapses to butter-soft. An English heritage dessert built for the hardest, most stubborn pears.

Eggnog pie in pecan crust: a silky, no-bake rum-and-brandy custard filling spooned into a toasted pecan crust. The grown-up Christmas pie your holiday table needs.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.

A simple chocolate mousse with melted chocolate chips, whipped egg whites, yolks, and whipped topping folded together. Optional marbled finish gives it a streaked, gourmet look.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.