This rich chocolate desserts are drizzled with a decadent Indian-spiced vanilla and cardamom cream sauce.
Author: Karen DeMasco
Author: Ruth Cousineau
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate...
Author: Emily Johnson
Author: Amanda Hesser
Author: Abigail Johnson Dodge
Author: Kay Chun
Author: Sara Foster
Layered with a rich coconut filling, soaked in velvety custard, and topped with a vibrant fuchsia raspberry and rhubarb compote, this French toast is perfect for Mother's Day or any time that calls for...
Author: Tara O'Brady
Author: Gesine Bullock-Prado
Author: Mary Nearn
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable...
Author: Rhoda Boone
Author: Rose Levy Beranbaum
Author: Dorie Greenspan
This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser...
There's something sweetly nostalgic about vanilla birthday cake-though this guy has a little more flavor than the shop-bought fondant versions I remember as a kid and is super fun to make. Also, who doesn't...
Author: Vicky Graham
Author: Dede Wilson
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate,...
Author: Tara O'Brady
Author: Kristin Donnelly
Author: Allen Susser
Author: Edna Lewis
Author: Lori Longbotham
You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor...
Author: Claire Saffitz
Author: Sarah Magid
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Author: Anna Stockwell