The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane....
Author: David Tanis
This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully...
Author: Yossy Arefi
A savory galette is the easier and more streamlined cousin of a classic quiche. It has a buttery pastry filled with any combination of vegetables, cheeses...
Author: Melissa Clark
Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor. My mother's version, which I...
Author: Kim Severson
In this unusual recipe by Alice Medrich, adapted from her gluten-free cookbook "Flavor Flours" (Artisan 2014), a combination of white rice flour and oat...
Author: Melissa Clark
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio. If you've got excellent, ripe fruit, feel free...
Author: Melissa Clark
This recipe for an open-faced blueberry pie came to The Times in 1961. "At the risk of offending those Americans who insist that tradition be strictly...
Author: The New York Times
Ube, a purple yam native to the Asian tropics, is a common ingredient in Filipino desserts. It's no surprise that colorful dishes made with ube have done...
Author: Daniela Galarza
This showstopping dessert, which is inspired by the classic Thanksgiving side dish, is really a pie baked in a springform pan. (Don't try it in a pie pan...
Author: Jerrelle Guy
Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor. My mother's version, which I...
Author: Kim Severson
The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane....
Author: David Tanis