1,589 recipes
A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.
Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
Simple apple pie with just 5 ingredients: sliced apples, sugar, nutmeg, butter, and store-bought pie shells. A no-fuss, back-to-basics double crust apple pie anyone can make.
For that definitive French touch, an enriched Bechamel sauce.
Fave dolci, Italian almond cookies shaped like fava beans with ground almonds, orange flower water, lemon zest, and cinnamon. A traditional Southern Italian sweet.
Curried chicken breasts baked in a warm, fragrant curry gravy of onion, garlic, ginger and cinnamon, brightened with a squeeze of lime. The breasts are floured and browned first, then bake gently in the sauce until tender.
Fettuccine Alfredo with ham: hot pasta tossed with a rich sauce of butter, cream, and parmesan, studded with sauteed ham. A fast, decadent classic that comes together off the heat in minutes.
Finnish curd cake (rahkakakku) built on a buttered breadcrumb crust with sieved cottage cheese, cardamom, ginger, and citrus zest folded through a tender flour batter.
Fresh Cherry Pie with a Buttery Cream Cheese Crust recipe
Rich flavor and a moist texture with warm cinnamon and allspice.
Fudge satin pie layers a toasted almond graham crust under a no-bake chocolate filling enriched with Kahlua and finished with coffee whipped cream rosettes. A silky French silk style dessert.
Ginger-macadamia brownies with unsweetened chocolate, buttery Hawaiian macadamias, and bright bursts of crystallized ginger. Rich, chewy, and one overnight rest from peak fudge.
Granny Smith applesauce tarts with golden hot-water pastry shells filled with honey-sweetened, lemon-brightened chunky applesauce. A lighter, old-fashioned dessert.
Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.