Steaming the apricots over the rice while it rests softens them just enough.
Author: Mina Stone
Author: Itamar Srulovich
Author: David Lebovitz
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Author: Claire Saffitz
Author: Suzanne Goin
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
Author: Sarah Jampel
This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.
Author: Skye Gyngell
If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.
Author: Claire Saffitz
Easy Marzipan, in some form or another, has been in existence for almost a thousand years-likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of...
Author: Liz Gutman
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...
Author: Zarela Martinez
Brown butter, infused with vanilla, adds a bewitching silkiness to the fruit that's tucked beneath the crumbly topping.
Author: Holly Smith
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Author: David Lebovitz
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
Author: Phyllis A. Jones-Rubenstein
These little almond-pistachio cakes remind me of a more sophisticated cupcake. Full of flavor with a dense, chewy crumb, it's like frangipane meets fairy cake.
Author: Martha Collison
Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.
Author: Chris Morocco