Dessert

This classic Jewish American rugelach recipe uses a very cold cream cheese–based dough to make tender, flavorful rolled cookies full of sweet jam and cinnamon.

Rose Levy Beranbaum’s base recipe allows you to mix and match pantry ingredients to create the cookie of your dreams.

Thick-sliced panettone is the base for caramelized bananas and ice cream in this dessert.

While chocolate isn’t traditional for chess pie, I add it as my own delicious twist on the Southern classic.

A heavenly mix of textures—crunchy, airy, creamy—meets the nutty flavor of chestnuts in the Mont-Blanc.

Use this classic recipe to make decorated snowflakes, gingerbread men, and trees for Christmas—or even skeletons for Halloween.

This vintage pear pie recipe from “Gourmet" was inspired by the classic 1940s film noir "Mildred Pierce." Years later, it still delivers.

Freeze-dried blueberries sweeten this ricotta-enriched loaf cake.

The understated, familiar flavor of these delicate sugar cookies will take you straight back to your childhood.

These fudgy rye-flour olive oil brownies are sweetened with dates.

This chocolate-drizzled caramel nut tart offers a refreshing pivot from the standard Thanksgiving pies.

This eggnog pie recipe appeared as a part of Gourmet’s 1975 Thanksgiving menu.

Rum-soaked currants, a hint of cinnamon, and a flourish of lemon add dimension to the cranberry and apple filling of this tart.