Desserts
In this recipe, a vanilla-scented custard works exquisitely with sweetly tart cherries, creating an elegant yet easy to eat dessert perfect for easing into the long, lazy summer days ahead.
With raspberry season here, Tamara Novacoviç decides to make a jam perfect for those glorious summer mornings.
What is not to love about cherries? They are pretty, delicious, healthy, and lend themselves well to so many dishes, particularly desserts.
After giving it long thought, Sonia Mangla decides that the best way to treat her newly purchased fresh rhubarb is to turn it into crispy phyllo pockets.
How does ‘no-bake’ sound to you? Good? Of course it sounds good
John Nevado concludes his romantic hors d’oeuvre run with a rosey take on an italian classic.
Laura Davis’ new column about Southern food starts out singing the praises of rhubarb.
The abundance of fresh summer fruit inspires Tamara Novacoviç to make simple desserts like this one.
With warmer weather arriving in the northern hemisphere, Nancy Lopez-McHugh decides to freshen up with a spicy fruit cocktail.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines.
Laura Davis with a great dessert recipe for any picnic, and as an added bonus – a small history lesson.
Sarah Kenney sends her husband to the hardware store, and then goes about making the perfect Crème Brulée.
Sarah Schiffman introduces a few fresh stalks of rhubarb to her friend from Italy. The Mascarpone.
Sarah Kenney sings the praises of the stalky plant commonly known as rhubarb.
Nandita Nataraj overcomes her fear of fudge with this lovely recipe that turns out both moist and chewy.
Here at Honest Cooking we’re all about honest and straightforward food, and Tamara Novacoviç’s strudel is a perfect example of just that.
We love pancakes in all different shapes and sizes, and this creative version from Laura Davis is no exception.
Inspiration for cooking can come when you least expect it, and from the least expected sources.
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.
It’s Christmas again. No, wait, that’s not true! But 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.
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.
Sara Schewe experiments with pastry cream from the big names, and eventually comes up with her own perfect recipe.
This tart is not too sweet, but full of natural goodness of the berries and the walnuts.
Springtime in Tuscany is perhaps best enjoyed on a sidewalk café in Florence. But if you can’t make it there, you can get a bite of it with Giulia Scarpaleggia’s fantastic Apple Tart.