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NYT Cooking: This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)

Lemon-Almond Butter Cake

Lemon-Almond Butter Cake - NYT Cooking: This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust.

This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

Lemon Pudding Cake

NYT Cooking: In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a res...

Ruth Reichl’s Giant Chocolate Cake

Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. (Photo: Melina Hammer for The New York Times)

Dark Chocolate Salted Caramel Pie with an Oreo Cookie Crust. Only 5 ingredients!! This is the perfect dessert for company, because you can make it the night before and it's still just as good the next day -- and you're not messing up the kitchen!

Dark Chocolate Salted Caramel Oreo Pie

Dark Chocolate Salted Caramel Pie with an Oreo Cookie Crust. Only 5 ingredients! This is the perfect dessert for company, because you can make it the night before and it’s still just as good the next day — and you’re not messing up the kitchen!

ith just a few ingredients, you can make a Danish that’s better than the bakery’s! This lemon and cream cheese version drizzled with a powdered sugar glaze proves it. Expert tip: To really change up the flavor, omit lemon curd, and sprinkle cream cheese with mini chocolate chips. You can leave them unglazed if you like.

Lemon-Cream Cheese Crescent Danish

This lemon and cream cheese version drizzled with a powdered sugar glaze proves it. Expert tip: To really change up the flavor, omit lemon curd, and sprinkle cream cheese with mini chocolate chips. You can leave them unglazed if you like.

This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this lemon cake recipe to trim the fat and calories, and it's still a moist, lemony treat.

Nathan's Lemon Cake

Nathan's Lemon Cake by Cooking Light. This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this lemon cake recipe to trim the fat and calories, and it's still a moist, lemony treat.

NYT Cooking: Deluxe Cheesecake  Craig Claiborne brought this version of the classic dessert to The Times in Sept. 1963, and it quickly became one of the paper's most requested recipes.

Deluxe Cheesecake

NYT Cooking: Deluxe Cheesecake Craig Claiborne brought this version of the classic dessert to The Times in Sept. and it quickly became one of the paper's most requested recipes.

NYT Cooking: This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)

Lemon-Almond Butter Cake

Our 25 Most Popular Desserts (So Far) is a group of recipes collected by the editors of NYT Cooking

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