Desserts
Sarah Schiffman decides to go all in on these amazing coconut macaroons with lemon curd for Passover.
Natalie McLaury with a childhood favorite cookie that she vows to start making a lot more often.
Miriam Garcia let’s us in on the secrets to making perfect Spanish Easter Torrijas, the Iberian answer to French Toast.
Kristina Wiley debuts on Honest Cooking with a twist on one of the most iconic dishes from the Sunshine State.
Miriam Garcia turns a typical Christmas confectionery into an ice cream that deserves to be eaten all year.
Tamara Novacoviç digs deeper into her cheesecake addiction, and finally comes up with her suggestion for the ultimate cheesecake recipe.
This lemon cream cake, fit for a fancy party or just a weekend treat, is as delicious as it is pretty.
Diples, a classic Greek sweet treat, is served hot and fresh from the fryer by Pam Kanavos.
Unless you insist on picking the berries yourself, this dessert is so simple we’re not even sure it’s a recipe.
French toast is a brunch classic that most people love. Meet the adult version.
True love is behind this Raspberry Mazarine, as the creator of the recipe is actually allergic to it herself.
Laura Davis about the health benefits of ginger, and how you can make yourself some “good-conscience” candy and soda.
When it’s brunch o’clock, you better have a great pancake recipe lined up and ready to go. Luckily, now you do.
From a land far up north, comes a homemade berry soup that works just as well in a land down under.
Natalie McLaury sets out to finally cook all those great recipes that she finds in the food magazines.
There are plenty of good excuses to eat pancakes for breakfast. Amrita Rawat gives you one more.
We happen to agree with the great Chef Ramsay that soufflés rock, and so we turn to Wilson Mak to make one.
Simone Van Den Berg discovers Clafoutis, and decides it might just be the ultimate dessert.
Don’t tell anyone that these Chocolate Brownie Bites are really Vegan Date Nut Truffles before they have actually tried them.
This tart is not overly sweet, but full of natural goodness. The flavors of coconut, ricotta, walnuts and berries pair wonderfully.
Springtime in Tuscany is best enjoyed on a sidewalk café in Florence. But if you can’t make it there, you can get a bite of it with this fantastic apple tart.