Baking

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.

Unlike the Pennsylvania Dutch version, the filling in these apple dumplings is made with diced apples.

This rich chocolate Doberge cake layers light sponge with chocolate pudding and vanilla buttercream.

Making these chocolate pots de crème isn’t quite as easy as pouring cream into jars, but it’s not far off. If you love chocolate pudding, you’ll adore this dessert.

This banana cream pie recipe reminds me of homemade banana pudding but with a kick.

The quality and freshness of the mint is key to this chocolate-mint cake recipe.

This classic homemade lemon meringue pie recipe is sweet and tart with a fluffy, cloudlike meringue top and crisp and flaky pie crust.

Crème de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe.

The trick with this all-butter pie crust is that...there’s no trick. It uses ingredients you have on hand and comes together in minutes in a food processor.

Grand Marnier soaking syrup and a rum glaze turn a childhood favorite yogurt cake into a dinner party classic.

This recipe from Toni Tipton-Martin’s Jubilee is a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure.

This classic apple pie recipe makes the perfect holiday dessert with a flaky, buttery crust and a tender, perfectly cooked fruit filling.

If you’ve been on the hunt for a truly simple, creamy, make-ahead dessert, this peanut butter pie recipe may be just what you need.

This fluffy, tender whipped cream cake decorated with fruit is a staple of family celebrations.

With smooth chocolate pudding buttercream sandwiched between layers of moist devil’s food cake, the Brooklyn blackout cake is a dessert fit for chocolate lovers.