Imagine a sweet cream cheese filling sandwiched between two fluffy cakes. You won’t be able to resist—so don’t even try.

A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.

The difference between fresh and commercially prepared ricotta is proven dramatically with this cheesecake.

Our food editors raided old family recipe boxes to rediscover their childhood favorites.

You'll feel thoroughly Continental after your first taste of these tartlets, made with the thoroughly French combination of prunes and Armagnac.

Think of this as your little black book of essential recipes to keep in your back pocket for those times you need a surefire winner. You’re covered from starters to desserts....

For a finishing touch, we took a full-blown, flower-decorated wedding cake to its playful—and miniature—extreme: cupcakes.