Pumpkin cheesecake tastes like a pumpkin pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This ...

As with all cakes, smorgastarta can be round, square or rectangular. It can be a loaf you cut into slices or a tiered round ...

This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It ...

Italian apple cake is the kind of dessert that feels like a warm hug from Nonna's kitchen. This rustic cake also knows as Torta di mele, is made with fresh apples, simple pantry staples, and a touch ...

Raymond Blanc pays tribute to his restaurant kitchen garden at Le Manoir aux Quat’Saisons, opened 41 years ago, in his latest book.

The pawpaw, a fruit native to Indiana, ripens in the fall and has a tropical flavor. Purdue University researchers studied the pawpaw for its potential cancer-fighting properties, but it never made it ...

This spanakopita recipe from Irene Matys’s new cookbook, My Cypriot Table, is a showstopper with its enticing layers of spinach, cheese and flaky phyllo. If you've never worked with this paper-thin ...

For serving, a sprinkle of fresh berries on the dessert plate is a great way to go. I think the slice in the photo was topped with a blackberry and tarragon compote, but I’m including a recipe for a ...

Burnt Basque Cheesecake is a crustless cheesecake that features a regular cheesecake base encased in a thin caramelized crust. The sweet crunch of the outer layer gives you in contrast with the creamy ...

A potato-crust quiche is pretty on an Easter brunch buffet, especially for vegetarians and gluten-free folks. For the cook on a budget, even with the high price of eggs, it's less expensive than a ...

Preheat the oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep ...