Dessert

This chocolate cake has no outer frosting, but the filling is so rich you won't miss it. Chopping the pecans finely helps keep the layers even when frosted.

Adding salt to this classic sauce lets you taste the rich complexity of the caramel, not just the sweetness. To save time, feel free to replace the almonds and butter with 1/2 cup store-bought roasted almond butter (no added sugar). Just stir in the salt and almond extract and it's recipe-ready for the bread pudding.

Finishing your chocolate chunk cookies cookies with a flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack. This is part of BA's Best, a collection of our essential recipes.

Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch—and it makes the brittle look divine. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.

Crisp, elegant cookies, stylish threads, and good friends: What more could a girl ask for during the holidays?

Dorie Greenspan uses ring molds to shape and bake these trademark treats for her Manhattan cookie boutique, Beurre & Sel. We press the dough into muffin tins for easy baking.

Turning a coconut macaroon into a pyramid is a festive way to mix up your holiday cookie plate. One more reason to love this cookie? The dough is as forgiving as play-doh: if your pyramids aren’t just right, roll them back into a ball and start over. Just remember that the trick to making them is to go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling. Baking guru Dorie Greenspan named these triangular pink cookies after designer Gaby Basora’s fashion l …

A caffeine-free twist on the classic Italian espresso–ice cream dessert.

The best—and easiest—brownies you'll ever make. This recipe belongs in your repertoire. This is part of BA's Best, a collection of our essential recipes.

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.

A cross between a moist pear cake and the best oatmeal cookie you’ve ever had, these blondies will have kids adults coming back for more.

Inspired by a style of cake from California’s Miette bakeries, we frost the top and middle layers of this stunner but leave the sides naked to showcase the almond cake. Don’t have a pastry bag or star tip to frost the layers? Fill a resealable plastic bag with the frosting, snip off a corner, and pipe away.