Okay, this is actually a cheesecake, but it's so creamy and light that you won't care what it's called, you'll just ask for more.
Author: Gina Marie Miraglia Eriquez
Author: Steve Silverman
This beautiful pastis - a sweet phyllo-wrapped pie that evolved in southwest France from the savory meat-filled _b'stilla_s of Morocco - makes an impressive holiday dessert.
Author: Lillian Chou
Author: Lori Longbotham
Author: Jill Dupleix
Author: Stephanie Clarke
Author: Dorie Greenspan
These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.
Author: Donna Hay
Author: Gina Marie Miraglia Eriquez
Author: Susanna Hoffman
Author: Victoria Granof
Author: Ian Knauer
Author: Dorie Greenspan
Author: Jean Louis Dumonet
The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.
Author: Deb Perelman
Author: Candida Sportiello
Author: Pam Rupp
Author: Shelley Wiseman
Author: Zell Schulman
Author: Abigail Johnson Dodge
Author: Bon Appétit Test Kitchen
This toffee candy is filled with almonds and covered with chocolate.
Author: Land O'Lakes
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
Author: David Kamen
Author: Maggie Ruggiero
Author: Jacques Pépin
Author: Allison Kave
Author: Jamie Geller