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magazine spiced pear flatbreads with goat cheese and mustard cream
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When you can’t decide between cake and cookie, bake classic New England hermits, which are dense, chewy, and spiced with Christmas flavors.
4.5
(4.45)
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Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.
4.0
(3.86)
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Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.
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(5)
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Don't worry about getting too much color on your pears--they will gain more caramel flavor the market they go. This unusual dessert is a play on flavors--savory alongside sweet--and textures.
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(5)
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This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.
3.7
(3.73)
Easy
4.7
(4.65)
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These tartlets are especially tasty when you use a dark honey, such as forest honey, which is available at specialty foods stores and from kalustyans.com.
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Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.
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Walnuts, dried cherries, and sage are sprinkled between layers of Sherry-flavored cheddar and pungent Stilton. It's best to slice the apples and pears (which are served with the terrine) just before plating to prevent browning.
4.0
(3.9)
Quick
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Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
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3.0
(3.09)
Quick
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Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.
4.3
(4.26)
3.4
(3.4)
Quick
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"I've always loved to cook and bake," writes Gert Schwartz of Skokie, Illinois. "When my husband worked for the kitchens of Sara Lee, I would bake about 2,000 cookies each Christmas to send to his coworkers. People thought it strange — sending coals to Newcastle — but at that time Sara Lee did not make cookies (I wasn't about to compete with the cheesecake operation), and everyone seemed to enjoy them. In your January 2001 issue, I read about the different cakes and had a desire to try the devil's food one, since my husband loves chocolate. I made the recipe as 24 cupcakes and decided to use a frosting recipe I have had since I was married, over 50 years ago. As a little girl, my favorite birthday cake was chocolate with white frosting, and when I took my first bite of your recipe, there I was: ten years old again. I thought you might like to have that frosting recipe."
We took Mrs. Schwartz's advice and tried her almond cream cheese frosting on our devil's food cupcakes — it was delicious.
Active time: 10 min Start to finish: 30 min