936 recipes
Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.
Pasticcio di Maccheroni, the Greek baked pasta casserole layered with spiced ground beef, macaroni, grated cheese, and a rich béchamel crown.
Linzer thumbprint cookies with ground almonds, dark brown sugar, cinnamon, lemon zest, and cherry jam centers. An Austrian-inspired butter cookie with a tender, nutty crumb.
Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.
Citrus chiffon cake made with fresh orange juice, orange and lemon zest, and whipped egg whites for a cloud-light crumb. A 10-inch tube pan classic dusted with powdered sugar.
Special Easter bread made with whole wheat breadcrumbs, candied citron, and orange zest in a bread machine. This sweet, fruit-studded loaf has Old World charm.
Additive Devil's Food Cake with Caramel Filling recipe
Amazing lemon meringue pie uses both cornstarch and flour for a curd that holds clean wedges. Lemon juice goes into the meringue too for a stable foam that resists weeping.
Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.
Flaky pastry bars filled with thin-sliced MacIntosh apples, raisins, and sugar, topped with lattice strips. Sour cream dough creates tender layers. Dust with powdered sugar while warm for elegant finish.
A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.
Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.
Senior winner in Cake Division of 1953 Pillsbury Bakeoff.
Silky chocolate mocha cream pie topped with golden meringue. A from-scratch custard filling with real chocolate and coffee, baked in a flaky crust.
Christmas cream wafers sandwich tinted buttercream between sugar-coated, fork-pricked butter wafers. A retro holiday cookie that comes together with just five ingredients in the dough.
Homemade crepes stuffed with fluffy chocolate cream cheese filling, drizzled with a flaming creme de cacao and brandy butter sauce. Sinfully rich and dramatic.