Dessert

Who needs cranberries when you can have pomegranate sorbet?

This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.

This recipe is easily doubled; it's also a perfect host or hostess gift.

A press-in crust, short bake time, and do-ahead option liberate you (and your oven) on Thanksgiving Day.

The only better than not having to turn on the oven for this pie is that you can also make it ahead.

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

To maximize the tangy flavor of the rye flour, use rye whiskey instead of bourbon.

How one pastry school class perfected the chocolate chip cookie.

Sleeper hit right here: Mushrooms, hearty greens, and a buttery pie crust. This savory galette is about to become your new favorite fall dinner.

What's easier than pie? A galette! Just don't make these common mistakes, and you've got an easy, rustic dessert (or dinner!).

These three steps will ensure your press-in crust has a sound structure and a clean look to impress.

Because everything tastes better when it's in a butter crust.

The gooey toffee sauce is both absorbed by the cake for a glossy, polished presentation, and served on the side for extra indulgence. 

You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.

Consider this nutty, spiced-sweet fruit tart the dessert equivalent to a big, comfy sweater.

If you want a shortcut for this quince and chamomile panna cotta recipe, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

Almost any fresh fruit (pears, apples, berries) can replace the figs.

This press-in crust is easier to make and handle than a buttery dough that you have to roll out.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.

You know what never goes out of style? Chocolate mousse.

With some store-bought roti paratha and a pot of hot oil, Talde re-creates McDonald's classic deep-fried apple pie.