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If you're a lover of cheesecake and sweet potato pie, you might try this recipe for your next Thanksgiving meal.
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Thanks to one bottle of Blue Moon beer, this cake has a super moist texture and punched up flavors of orange and chocolate.
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This pie recipe delivers a wonderful twist on a candied apples, putting apples, caramel, and pecans in a graham cracker pie crust.
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Sweet Georgia peaches are topped with homemade biscuits creating a bubbling Southern-style peach cobbler perfect for summer nights.
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Lemon-cinnamon syrup turns this fruit salad into a refreshing dessert.
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These chocolate cupcakes are baked from scratch and easily turned into Halloween monster muffins with green food coloring and candy eyes.
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Golden tart crusts are filled with a cream cheese and mascarpone mixture before they're topped with fresh fruit and a citrusy, sweet glaze.
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This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lumberjack Breakfast Casserole Recipe from Food Network
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Make this beef bulgogi with soy-sesame dipping sauce in under an hour for a complete Korean barbeque dish that'll knock your chopsticks off!
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A four layer cake, filled with lemon curd and covered with lemon frosting.
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Tahini paste is added to the crust and top of this pumpkin-flavored cheesecake that's definitely a unique twist on the classic dessert.