My version of the candy classic tastes just enough of delicious bourbon without it feeling like you’ve done a shot when you pop it in your mouth. A little sorghum syrup brings out the earthiness of the pecans and bourbon. For a true indulgence, I like to dip these in milk chocolate, but you can use bittersweet for a more sophisticated edge, or a combo of both.
This one’s got about as much chocolate as we can force into a cheesecake: ground in the crust, melted into the batter, and even shaved on top. We wouldn’t want to shortchange any chocolate lovers!
Lidia Bastianich’s polenta torta is delicious with Gorgonzola and cabbage, but you can vary the filling however you wish. The dish is ideal for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well.
This almond cake is delicious as is, but can also be served with a dusting of confectioners’ sugar, whipped cream, or zabaglione. It’s great for breakfast or brunch, as well as dessert.
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
Julia Turshen considers baking, packing, and sharing this bread pudding “a tangible way to give back to [her] community.” We consider it the ultimate comfort dessert. Tripled, it feeds 60!