Dessert

This candy apples recipe gives you the same glossy, shatter-crisp red shell you find at a fall fair, and it comes together from sugar, water, and a little food coloring. You dry the apples completely, push in a stick, and dip them in syrup cooked Read More

This pecan pie recipe is the old-fashioned Thanksgiving dessert, a glossy brown-sugar custard packed with toasted pecans in a buttery crust. The filling bakes into a soft caramel chew that holds its shape once the pie cools, instead of going soupy in the middle. The Read More

This pumpkin pie recipe starts with a blind-baked crust so the custard sits on a dry, matte bottom instead of soaking a raw shell. I fill it with pumpkin puree, evaporated milk, and eggs, then pull it when the center still wobbles and leave it Read More

These sticky toffee pudding cookies combine finely chopped Medjool dates, salted caramel, and dark chocolate in a brown butter dough. Browning the butter develops its nutty flavor but also removes water, so replacing that moisture is a small step that helps keep the centers chewy. Read More

This caramel apples recipe fails on grocery apples if you skip the wax. Store fruit is coated so it looks shiny in the bin, and that film is why homemade caramel puddles on the tray instead of clinging. I scrub the apples in hot water Read More

This pumpkin cookies recipe starts by blotting canned pumpkin until it packs like paste, then mixing it with brown sugar and egg yolks so the cookies bake chewy instead of puffing into muffin tops. I leave the whites out on purpose – that extra water Read More

This chocolate truffle tart has a crisp chocolate cookie crust and a smooth, intensely chocolatey ganache filling that sets into a soft, truffle-like texture. A little flaky sea salt cuts through the richness, while lightly sweetened vanilla whipped cream balances each slice. Despite how impressive Read More

Orange madeleines are lovely with nothing more than powdered sugar, but this version has a lot more going on. Brown butter gives the crumb a warm, toasted flavor, while fresh orange zest keeps it bright. If you enjoy delicate French bakes, my French macarons are Read More

These fudgy brown butter chocolate brownies sit right between gooey and chewy, with crisp edges and plenty of chopped dark chocolate running through the middle. Cocoa powder gives them a deep chocolate base, while the browned butter adds a warm, nutty flavor that regular melted Read More

These Raspberry Lemon White Chocolate Cookies are thick, soft-centered, and loaded with tart raspberries and generous chunks of creamy white chocolate. Browning the butter gives the dough a deeper, slightly nutty flavor, while fresh lemon zest keeps every bite bright and balances the sweetness. Fresh Read More