Dessert

A bread pudding you can have your way.

One ex-vegan writer's review of Pressed Juicery's newest dessert.

Use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.

*Well, for at least one guy.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

For an easy make-ahead dessert that’s also a showstopper, look no further.

Medjool dates are a favorite, but they can be swapped for the Barhi or Deglet varieties.

Don’t like marshmallow-y meringues? Bake at 200º for about 45 minutes with the door slightly ajar for dry, crispy meringues.

Spelt flour has less gluten than all-purpose, which gives these cookies a light texture.

These sablés will melt on your tongue.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

Feel free to sweeten this pudding recipe with more agave, maple syrup, or plain-old sugar if lucuma just isn’t your bag.

Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).

We're ~in love~ with these unique chocolates from Detroit that come in flavors like sticky bun.

In a world full of mint chip ice creams, this one is tops.

Stephen McCarty wanted to climb mountains and stare at trees, but vegan cheesecake made him famous instead.

The beloved Australian candy-cookie has finally landed in the U.S.

All the decadence and comfort of a pie, with a third of the effort

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

There's not one, but two new types of cookies this year, so 2017 isn't total garbage.

Sugar is still in your future.

Swap the water with coffee, and more genius ways to one-up Betty Crocker. Sorry, Betty. Still love ya.

The hermit has been a cookie of its times: able to survive without refrigeration and to change with American households and taste.