Author: Aglaia Kremezi
This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.
Author: Susan Herrmann Loomis
To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.
Author: Sandra Holl
Author: Skye Gyngell
Make traditional pumpkin pie extraordinary with this delicious holiday dessert recipe-a hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream make this pie the perfect...
Author: Land O'Lakes
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
Author: Claire Saffitz
Author: Tamasin Day-Lewis
Author: Louisa Shafia
Author: Chris Morocco
Author: Judy Collins
Author: Molly Stevens
Author: Molly Stevens
Author: Alfred Portale
Author: Bruce Aidells
These energy bites not only hit the spot for something sweet, they're also nutrient-dense and hit all your macros.
Author: Cara Clark
This recipe features a peanut butter cookie crust with a caramel-chocolate topping.
Author: Land O'Lakes
Make any raw vegetable taste good! The pistachios and nutritional yeast are ground so the dip clings to the cut sides of vegetables-just like Fun Dip candy.
Author: Sohla El-Waylly
Author: Allison Vines-Rushing
Author: Tamasin Day-Lewis