Dessert

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

With just six ingredients, this elegant olive oil cake asks so little and gives so much.

These six-ingredient cookies are crisp, golden, and just so happen to be gluten-free.

Make these cookies for an after-school snack, midday treat, or gift for friends and neighbors.

A plant-based take on a retro Southern dessert.

When you need a snack (whether it’s for after school, before practice, or between meetings), these satisfy.

Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. “The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between,” says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and breaks down when baked. Golden Delicious apples are more tart; they’ll soften a bit in the oven, but will maintain their shape. Both are readily available, but Macouns are a good substitute for the McIntosh, and Honey Crisp can be used in place of the Golden Delicious. For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp.

When it’s too hot to turn on the oven, or you’re craving something sweet and chewy, these no-bake superstars are just the thing.

My mother is not a baker, but she makes a spectacular lemon drizzle.

I make these twisted yeast doughnuts with a veil of maple icing and a generous shower of crispy fried Spam bits.

Serve up summertime by the slice with this classic peach pie recipe.

This version of buko pie, a classic Filipino dessert, paints the flaky bottom crust with a coat of cherry jam, while a crunchy cinnamon-kissed crumble sits on top.

Toss this cinnamon and brown sugar crumble onto sundaes, grilled fruit, cream pie—or just eat it by the handful.

No neon green frozen treats here, just real pistachio color and real pistachio flavor.

This peach, plum, and apricot galette recipe calls for easy phyllo pastry in lieu of pie crust.