Chocolate Hazelnut Panna Cotta
An ode to two of the best things to come out of the Piemonte region—Nutella and panna cotta—this recipe for Chocolate Hazelnut Panna Cotta is...
Roasted Berry Shortcakes
This is shortcake like you’ve never seen it. For these Roasted Berry Shortcakes, roasting our strawberries maximizes their ripe berry flavor and balances the...
Chocolate-Hazelnut-Banana Pudding
Yes, from its banana-and-Vanilla Wafer base to its toasted Swiss Meringue topping, this decadent Chocolate-Hazelnut-Banana Pudding is made completely from scratch—but with a chocolate-hazelnut twist....
Churro S’mores
These Churro S’mores are a playful twist on the classic combo. Fried churro spirals are dusted with sweet cinnamon sugar and dipped in a...
Baking School In-Depth: Buttermilk Bar Doughnuts
Behold, the buttermilk bar! A favorite in doughnut shops across Los Angeles, California, buttermilk bars first rose to popularity in the 1960s and ’70s....
Baking School In-Depth: Chicago Deep-Dish Pizza
Pizza in the United States is no joke, with many swearing allegiance to a different regional specialty. From the thin crust in New York...
Bananas Foster
In 1951, when the famed Brennan restaurant operation consisted only of Brennan’s Vieux Carre on Bourbon Street, Owen Brennan asked his sister Ella and...
Chocolate Soufflés
Leavened with luscious meringue, these Chocolate Soufflés are the epitome of sweet science. Combining the lightness of a mousse with the crisp, sugared crust...
Lemon Curd Tiramisù
For this twist on the Italian classic, our Lemon Curd Tiramisu begins with ladyfingers dipped in boozy lemon simple syrup and then layered with a creamy,...
Panettone Bread Pudding
Bread pudding made with eggnog and lofty leftover panettone? That’s a festive brunch dream come true. Brimming with almonds and cranberries, this bread pudding is soaked in an eggnog custard...