This roasted mushroom pizza is seriously good. It’s so much better than the average mushroom pizza. So much deeper and better and more flavorful. I used to slice fresh mushrooms and throw them on a pizza without a thought. Those pizzas were fine, but they were squandering so much potential. And mushrooms are absolutely brimming …

This chocolate peanut butter tart is basically a giant peanut butter cup. One with a crisp chocolate shortbread crust, filled with a peanut butter mousse made with a bit of crème fraîche for a subtle tang to lift the peanut butter flavor, and topped with a bittersweet chocolate ganache. It’s rich, and there’s nothing subtle …

This meyer lemon ginger mousse is the stuff of lemon dessert fans’ dreams. It’s so simple to make. But (here’s the part where you curse at me), you have to make meyer lemon ginger curd first. The good news is that the curd only takes about 20 minutes to make, but it does need to …

These brownies, oh, these brownies. These almond shortbread brownies are something special. They might be the dessert I’ve made the most frequently in the last ten years. They are rich fudgy brownies baked on a buttery shortbread crust. Before the first time I made them, it never occurred to me that brownies would benefit from …

It’s not hard to make a good latke. I mean, they’re fried crispy potato cakes–what’s not to like? But these curried sweet potato latkes are so good. Especially if you, like me, have a soft spot for Indian flavors.  And while latkes are classic for Hanukkah, they certainly don’t need to be limited to that …

Cranberries are the under-appreciated fruit of fall and winter. They’re often relegated to a sad cylinder of canned cranberry sauce at the edge of the Thanksgiving table, an afterthought to the apples and pumpkins taking up the dessert space. Which is a shame, because when strategically deployed, cranberry desserts not only bring a welcome burst …