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Easy
If you can’t find blanched hazelnuts, simply toast and skin regular ones.
4.0
(3.8)
You’ll never serve ice cream without candied peanuts again.
3.5
(3.5)
No ice cream maker? Make this with the best chocolate ice cream you can find—but whatever you do, don’t skimp on the delirium-inducing coffee crumbs.
4.4
(4.4)
Easy
This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.
4.0
(3.8)
Blind-baking the crust in this lemon buttermilk pie recipe is essential: It keeps it from getting soggy when the custardy filling is added.
4.3
(4.31)
Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.
4.0
(4.15)
The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake recipe.
3.7
(3.7)
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A glossy chocolate glaze is one of the simplest ways to dress up a cake. For a pourable consistency and photo-worthy results, follow these tips
Forget milk—beer is the perfect pairing for this chocolate stout layer cake. Take it up a notch with the rich chocolate frosting.
4.0
(3.77)
“The great thing about this cake? It's not fussy. You can just pour the glaze over and it sets. Done.” —Rick Mast
4.0
(3.91)
Easy
“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor
3.7
(3.69)
Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.
4.0
(4.22)
Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You’re welcome.
3.4
(3.38)
Easy
Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.
4.0
(3.94)
When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.
4.0
(3.84)
These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.
3.4
(3.4)
When it comes to making brittle, our readers bristle—but actually, this crunchy candy isn't that hard to get right. Here are five tips for nailing it
Dawn Perry
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A two-part process transforms grapefruit’s characteristically bitter skin and pith into meltingly tender, sweet strips. Here’s how it’s done
Easy
Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.
3.4
(3.37)
Quick
This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture and bittersweet chocolate for its antioxidant virtues. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.
4.6
(4.56)
We're celebrating the holidays with 25 Days of Cookies! Today, Day 25: Chocolate-Pistachio Sablés
Dan Piepenbring
We're celebrating the holidays with 25 Days of Cookies! Today, Day 24: Rainbow Cookies
Dan Piepenbring
We're celebrating the holidays with 25 Days of Cookies! Today, Day 23: Speculoos Buttons
Dan Piepenbring