Baking

In this easy, creamy dessert, a slightly crumbly flourless hazelnut-cocoa crust complements a rich chocolate filling.

Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and almond cake is a great way to end a meal. It is technically a cheesecake, but has very little in common with the heavy American versions. In Italy, most delis have their own version of ricotta. The most delicious one is made from sheep's milk–try it in this recipe, if you can find it. We often prepare the cake a day in advance. It makes it even creamier and enhances the flavors.

We like to bake with a combination of apples: some sweet and some tart, some that keep their shape and others that will break down and get saucy. Adding the pear lends a perfumey quality to the cake.

These pretty cookies look as though they are fussy to make, but they are actually slice-and-bake cookies, with holes cut from half of them about halfway through the baking. Buckwheat pairs well with any dark berry or cherry flavor, so feel free to try different preserves. The cookies keep well, but they should be assembled only shortly before serving. Leftover filled cookies will soften a bit, but they will still taste great.

A filling of bittersweet chocolate, dark corn syrup, and rolled oats make this a rich, delicious pie.

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie.

One of the most important steps in making custard is making sure the sugar is fully dissolved into the yolks. Be sure to beat them together until pale yellow ribbons form, since the sugar acts as a shield for the yolks, preventing them from curdling when you add the hot cream.

This gorgeous dessert has just 5 ingredients and is super simple to make. Use a fine-mesh sieve to lightly dust the top with confectioners' sugar for an elegant finish.

This not-too-sweet loaf would also make amazing French toast.

Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

This bread is also perfect with chili.

Baked in cast-iron skillets, these loaves are dense, soft, and subtly sweet.

These truffle-like cookies dipped in crushed candy are as fun to make as they are to eat.

These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.

Indulgent raspberry cream cheese makes homemade brownies even better.

Slightly undercook these mouthwatering morsels for a molten effect.

For perfectly browned tops, cook one pan at a time on the topmost oven rack.

Feel free to substitute whole milk for the heavy cream.