"My favorite restaurant on the New Hampshire coast is Anthony Alberto’s Ristorante Italiano in Portsmouth," writes Holly Price of Newfields, New Hampshire. "The food there is superb. On a recent visit, I ended my meal with the frozen praline mousse cake."
Serve a thick slice for breakfast or an afternoon pick-me-up.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.