This dessert was inspired by the time-honored tradition of serving gingerbread with lemon sauce —the tang of lemon cuts the richness of molasses.

Millefoglie is the Italian version of the French pastry mille-feuille (meaning “thousand leaves”), which is then layered with fruit and cream, napoleon-style....

Honey and cream suspend almonds, hazelnuts, and pine nuts in a gorgeous, glossy candied topping on a buttery crust.

Packed with pumpkin seeds, apricots, and almonds, this granola is far more exciting than what you’ll find in the cereal aisle.

The generally accepted legend of whoopie pies is that they evolved from little cakes mothers would make their children from leftover cake batter and frosting.

Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible.