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Recipes Matching: Desserts

Bittersweet Chocolate Tart

Bittersweet Chocolate Tart

Make it a light dinner so that you have room for this special bittersweet chocolate tart dessert recipe from Wine Spectator's Feb. 28, 2019, issue, shared by cookbook author Patricia Wells.

Chocolate-Raspberry Truffles

Chocolate-Raspberry Truffles

This recipe for bittersweet chocolate-raspberry truffles is a sure-to-please classic that's simple to make. Wine Spectator recommends sweeter-style wines from around the world or dry Italian reds for creative pairings with this decadent dessert.

Olive Oil & Fleur de Sel Chocolate Mousse

Olive Oil & Fleur de Sel Chocolate Mousse

Chef João Dias of Ferreira Café in Montreal puts a Portuguese twist on the French classic in this chocolate mousse recipe that incorporates olive oil and fleur de sel. Plus, Wine Spectator recommends two 10- and 20-year-old tawny Ports that complement the dessert's salty-sweet flavors.

Pecan Pie

Pecan Pie

Celebrity chef and cookbook author Carla Hall's pecan pie recipe uses special ingredients like a hint of Bourbon and a splash of vinegar to really stand out. Wine Spectator recommends Rioja reds and cru Beaujolais that pair with both a savory main course and the dessert.

DIY Chocolate Bars

DIY Chocolate Bars

Make your own candy! See this Wine Spectator recipe for DIY chocolate peanut bars, inspired by the famous Reggie bar.

Chocolate Quinoa Cake

Chocolate Quinoa Cake

Kosher cookbook author Paula Shoyer shares her gluten-free, rich chocolate quinoa cake recipe with Wine Spectator.

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

Get the party started with this homemade candy recipe from pastry chef Hedy Goldsmith, who serves up her take on chocolate peanut butter bars. Plus, Wine Spectator recommends 15 dessert wines at great prices.

Fruit Gelées

Fruit Gelées

Get the party started with this homemade candy recipe from pastry chef Hedy Goldsmith, plus recommended wine picks from Wine Spectator.

Caramel Peanut Popcorn

Caramel Peanut Popcorn

Get the party started with this homemade popcorn recipe from pastry chef and sweets wizard Hedy Goldsmith, who serves up her take on caramel peanut popcorn. Wine Spectator recommends refreshing Sauvignon Blancs to go with.

Gâteau Pithivier

Gâteau Pithivier

Chef and chocolatier Jacques Torres's gâteau pithivier is a traditional French dessert from the early days of his pastry apprenticeship in Provence. Wine Spectator shares wine pairings that match exquisitely with the almond cream and buttery pastry of this cake.

Apple Napoleons

Apple Napoleons

Pastry chef and cookbook author Emily Luchetti's dessert is a simple treat for two. Her napoleon recipe layers apple compote with delicate almond wafers, a dollop of crème fraîche and a drizzle of caramel.

Bacon-Caramel Ice Cream Pie

Bacon-Caramel Ice Cream Pie

This dessert from Finger Lakes chef and vintner Christopher Bates is pure Americana. The unbaked piecrust is fashioned from Rice Krispies, honey and peanut butter. It's filled with ice cream and toppings such as peanuts, toffee and chocolate, plus a smoky-sweet caramel made with bacon fat. A sweet Riesling wine knits right into the bacon elements of the pie.

Chocolate Roulade

Chocolate Roulade

Delight your guests with this ganache-filled chocolate cake, adapted from a dessert recipe by Julia Child and Jacques Pépin. Serve with a dessert wine.

Apricot and Peach Chutney

Apricot and Peach Chutney

Chef Lindsay Tusk of Quince in San Francisco has a lot of experience working with cheese. She likes to provide condiments on a composed plate to add elegance to the presentation. Her recipe for a summer fruit chutney pairs well with aged goat cheeses; add a Port to for a wine match to finish off a meal.

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Wine Spectator's version of pumpkin spice cookies, which makes a lightly sweet cookie, calls for acorn squash but you can use butternut squash or pumpkin too. The recipe is easy and satisfying and complements a range of dessert wines.

Olive Oil Cake

Olive Oil Cake

Aldea chef George Mendes shares a light dessert recipe from his cookbook, My Portugal: Recipes and Stories. The olive oil cake pairs well with a Portuguese dessert wine: a Madeira in the middle of the sweetness spectrum.

Chocolate Layer Cake

Chocolate Layer Cake

How do you make the iconic chocolate layer cake even better? NoMi Kitchen pastry chef Meg Galus uses the best ingredients to deepen the flavors in this recipe. Chocolate is typically paired with sweet table or fortified wines, but this cake can also match with a cocktail, such as Carpano vermouth and Drambuie.

Apple-Cinnamon Crumble Tart With Caramel Ice Cream

Apple-Cinnamon Crumble Tart With Caramel Ice Cream

Sarah Koob, pastry chef at Canoe in Atlanta, dresses up apple pie with a sugar crust and crumble topping, which give it more texture and allow her to use less sugar in the apples. Wine director Mark Bradford says the match should be sweeter than the dessert; an aged Spätlese level Riesling from Germany hits the mark.

Cornbread Pain Perdu With Saffron-Poached Apricots and Lemon Verbena Ice Cream

Cornbread Pain Perdu With Saffron-Poached Apricots and Lemon Verbena Ice Cream

This dessert is a quintessential Tony Maws dish, reflecting the Craigie on Main chef's affinity for balancing refinement and hominess. This pain perdu recipe—bread soaked in eggs and milk—uses cornbread as a base, topping it with a seasonal fruit, such as sweet-tart apricots and a refreshing herb-inflected ice cream. The chef pairs it with a sweet, fortified wine such as Maury Blanc.

Wild Berry Tart With Frangipane and Oatmeal Streusel

Wild Berry Tart With Frangipane and Oatmeal Streusel

Canlis pastry chef Baruch Ellsworth dresses up a classic berry tart with a stealth ingredient, frangipane. Wine director Nelson Daquip picks an unexpected pairing for the breakfast-like dessert: a sparkling rosé Moscato from Australia that's not too sweet for the berries and granola-like topping.

Blueberry-Lemon Parfait (Pareve or dairy)

Blueberry-Lemon Parfait (Pareve or dairy)

Chef Jeff Nathan, co-owner of New York kosher restaurant Abigael's on Broadway, shares a recipe for a dessert that he serves for a typical Rosh Hashanah meal at home: This light fruit parfait can be made with or without dairy, and he serves it with a late-harvest Riesling.

Herb-Scented Panna Cotta With Raspberries

Herb-Scented Panna Cotta With Raspberries

Famed French chef Michel Guérard shares a summer menu with Wine Spectator, with recipes taken from his new cookbook, Eat Well and Stay Slim: The Essential Cuisine Minceur. For dessert, he features a home-cook-friendly panna cotta that's remarkably light in calories. Try it with a sweet white wine such as a Sauternes, a blend of Sauvignon Blanc, Sémillon and Muscadelle, with juicy fruit notes to accent the raspberry coulis and firm acidity to cut through the creamy texture.

Brioche French Toast With Blood Orange Mimosa Marmalade

Brioche French Toast With Blood Orange Mimosa Marmalade

Chef Sunny Jin shares a recipe with Wine Spectator for one of Jory restaurant's most popular dishes. His brioche French toast is one of the few staples on the rotating brunch menu. Comfort food at its best, these thick slices of cinnamon- and vanilla-scented brioche are topped with crunchy candied hazelnuts, citrus-ricotta cream and a blood orange "mimosa" marmalade. To match this dish, the chef suggests an Oregon sparkling wine, a blanc de blancs, made from Chardonnay.

Hudson Valley Strawberries with Sabayon

Hudson Valley Strawberries with Sabayon

Chef Michael Lomonaco of Porter House New York uses as much local, seasonal product as he can in his recipes. His family always ended meals with fresh fruit in season; adding a sabayon sauce makes a dessert out of it without adding too much heft. For the liqueur in the sauce, he uses a bright, refreshing cassis from Tuthilltown, a startup distillery in the Hudson Valley.

Lemon Curd and Almond Streusel with Old Tom Blinker

Lemon Curd and Almond Streusel with Old Tom Blinker

Sophisticated cocktails can make excellent pairings with each course of a meal, as evidenced by the team at The Dawson in Chicago: chef Patrick Russ and general manager Clint Rogers. This sweet and light dessert is built around gin botanicals, such as juniper and citrus, and is paired with an Old Tom-style of gin cocktail to refresh the palate at the end of the meal.

The Iona Cupcake

The Iona Cupcake

Allison and Matt Robicelli, the Brooklyn-based husband-and-wife team behind Robicelli's bakery, share their cupcake recipe for the Iona, a pear cake with a blue cheese buttercream frosting, candied walnuts and a Port reduction. It was inspired by the elements of the classic cheese plate and pays tribute to a character from Pretty in Pink, the 1986 John Hughes film. Pair it with a glass of great Port for dessert.

Scarlett Poached Pears with Candied Meyer Lemon, Ice Cream and Pistachios

Scarlett Poached Pears with Candied Meyer Lemon, Ice Cream and Pistachios

Wine Spectator turns to Bosc pears to add some variety to holiday desserts. This recipe is for pears poached in pomegranate juice, making a not-too-sweet alternative to classic pies. Served with vanilla ice cream, the beet-red-colored pears are topped with crunchy green pistachios and candied Meyer lemon slices. For a wine match, a Recioto della Valpolicella, made from dried grapes, stands up to the dessert's tart fruit flavors.

Pear Cake with Sauternes, Thyme and Browned Butter

Pear Cake with Sauternes, Thyme and Browned Butter

This Wine Spectator recipe for a seasonal fall or winter dessert makes a nice variation for the holidays. Fresh thyme, browned butter and several Bosc pears went into the cake, as did one-third of a cup of Sauternes to make a successful pairing with a dessert wine to serve with it. The sweet Sauternes' unctuous texture matched well with the tender cubes of pear studded throughout the cake.

Chocolate, Almond and Pear Tart

Chocolate, Almond and Pear Tart

Wine Spectator experimented with a classic pear tart recipe--ubiquitous in France--with a slightly puffed, almond-flavored filling called frangipane. Adding chocolate to the crust and nutty filling expand the options for wine pairing. A a Tokaji dessert wine from Hungary complemented the tart's contrasting flavors.

Carrot Chocolate Fudge

Carrot Chocolate Fudge

Pastry chef Surbhi Sanhi shared a carrot chocolate fudge recipe with Wine Spectator that is a variation on gajar halwa, typically served during Diwali, the five-day Hindu festival of lights. The bright orange color from the carrots makes the confection a natural bridge for the American holiday of Halloween, as the two holidays fell in the same week in 2013.

Charleston Coconut Cake

Charleston Coconut Cake

Chef Michael Lomonaco and pastry chef Wayne Harley Brachman developed this coconut cake recipe for Porter House New York, a Wine Spectator Best of Award of Excellence–winning steak house. The cake is an homage to the famously well-loved 12-layer coconut cake served at Charleston, S.C.'s Peninsula Grill. Lomonaco's version has just three layers of cake, with a rich coconut filling, because, as he quips, "This is a New York cake. We don't have time for cutting and filling 12 layers."

Gianduja Budino Di Pane With Chocolate Sauce, Orange Curd and Candied Kumquats

Gianduja Budino Di Pane With Chocolate Sauce, Orange Curd and Candied Kumquats

Matthew Accarrino, executive chef at SPQR, San Francisco shared a recipe with Wine Spectator for budino di pane, reinventing a rustic Italian bread pudding, created to use up leftover stale bread, into an urbane-looking dish. He uses a classic Italian combination of chocolate, hazelnut and citrus, and wine director Shelley Lindgren pairs it with a sweet Italian passito wine, made from dried grapes.

Coconut Sorbet With Passion Fruit Sauce and Tropical Fruit

Coconut Sorbet With Passion Fruit Sauce and Tropical Fruit

Chef Alan Wong of Honolulu, Hawaii, shares with Wine Spectator a simplified version of "the coconut," a crowd-pleasing dessert that is a specialty across the Wong family of restaurants. This version focuses on the ethereal coconut sorbet and perfumelike tropical fruits for a refreshing finish to a meal, especially when paired with a light, off-dry sparkling wine with berry flavors, such as the red Brachetto from Italy.

Flourless Chocolate Soufflé Cake

Flourless Chocolate Soufflé Cake

This chocolate cake recipe, with no dairy or wheat flour, is probably the most requested Passover dessert at San Francisco-based kosher caterer 12 Tribes Kosher Foods. It can be served warm and runny, or chilled for a more truffle-like consistency. It can also be made with butter and dairy chocolate if you're serving it with a non-meat meal.

Coffee Pot de Crème

Coffee Pot de Crème

Maxime Bilet, co-author of Modernist Cuisine, adapted the recipes for this Wine Spectator menu to demonstrate techniques applicable to home cooking that don't require equipment beyond a scale and a digital thermometer. This dessert uses a deceptively easy technique to infuse custard with rich coffee flavors.

Toasted Carrot Cake With Virginia Peanut Candy and Hickory Ice Cream

Toasted Carrot Cake With Virginia Peanut Candy and Hickory Ice Cream

This recipe from chef Tarver King at the Ashby Inn and Restaurant in Paris, Va., could be considered two desserts, with the cake and ice cream each delicious on their own. King candies and crushes peanuts, then sprinkles them on carrot cake toasted in butter and topped with ice cream made with hickory syrup. Pair with a late harvest Vidal Blanc.

Black Licorice Ice Cream

Black Licorice Ice Cream

Chef Hedy Goldsmith loves Halloween: the nostalgia for childhood flavors, the chance to re-create them using the best ingredients and flawless technique. She'll often serve black licorice ice cream between two gingersnaps for a sweet sandwich with a spicy, sophisticated flavor profile. This recipe shared with Wine Spectator is just one of many delicious offerings in her debut cookbook, Baking Out Loud.

Chocolate Cream Pie

Chocolate Cream Pie

For the most part, this chocolate cream pie dish featured in Wine Spectator is like one of those pies in the cakestand at a diner--if it had been made by the famous chef Paul Bocuse. One game-changer is the white chocolate crumble, which pastry chef Hedy Goldsmith creates by caramelizing Valrhona Ivoire. She and sommelier Eric Larkee pair it with a forthright 10 Year Tawny Port.

Bread Pudding With Bourbon Sauce

Bread Pudding With Bourbon Sauce

Wine Spectator assembles a winter holiday menu featuring classic, festive recipes from the American South—including bread pudding made with a traditional Southern drink, bourbon.

Espresso Macarons with Creamy Dark Chocolate Caramel

Espresso Macarons with Creamy Dark Chocolate Caramel

Macarons are almond flour and meringue-based cookies with crisp exteriors and soft, slightly chewy interiors, most often sandwiching a sweet filling. They have enjoyed increasing popularity in the United States, with French-style pâtisseries offering the jewel-toned confections by the piece, at a premium price. Wine Spectator brings you a macaron recipe with extensive, clearly written instructions, from the book Les Petits Macarons by by Kathryn Gordon and Anne E. McBride.

Fig Strudel, Alsace Pinot Noir Sauce and Kirsch Ice Cream

Fig Strudel, Alsace Pinot Noir Sauce and Kirsch Ice Cream

Chef Jean Joho has helped many Americans appreciate Alsace-inspired cooking at such eminent restaurants as Everest in Chicago and Eiffel Tower in Las Vegas, plus other restaurants in Chicago and Boston. Alsace and Pinot Noir both play roles this recipe Joho shared with Wine Spectator for fig strudel, which can also be made with cherries.

Sour Cherry Chocolate Torte

Sour Cherry Chocolate Torte

Wine Spectator puts together a food-and-beverage pairing menu in which the beverage isn't wine, but beer. This recipe, adapted from Maida Heatter's Book of Great Chocolate Desserts, matches well with a raspberry lambic. Dessert calls for a beverage with equal sweetness, and the intensely fruity flavors complement the chocolate well.

Chocolate Cake Doughnuts with Chocolate Crackle Glaze

Chocolate Cake Doughnuts with Chocolate Crackle Glaze

Made with the best ingredients, the chocolate doughnuts from Karen DeMasco, pastry chef at Locanda Verde in New York, are refined but also giddiness-inducing. The recipe she shared with Wine Spectator for Valentine's Day comes from her cookbook, The Craft of Baking.

Chocolate Tart

Chocolate Tart

Pastry chef Marc Aumont, the French pastry chef at The Modern, New York, agrees that chocolate is a must on Valentine's Day. The tart recipe he shared with Wine Spectator has a direct and deceptively simple appeal, but he packs it full of flavor and texture.

Port-Soaked Dried Fruit Compote with Cheese

Port-Soaked Dried Fruit Compote with Cheese

Wine Spectator asked for recipes that pair well with Ports. Babbo pastry chef Gina DePalma delivered, with a recipe for those who prefer a cheese course to dessert: a Port-soaked fruit and nut compote whose gently sweet and savory elements make a fine complement to many cheeses. It could also be served with roasted meats or spooned over ice cream or pound cake.

Port Zabaglione Cream

Port Zabaglione Cream

Pastry chef Gina DePalma, of Babbo Ristorante e Enoteca in New York, shares this recipe with Wine Spectator for a Port Zabaglione Cream, used to top her Walnut Tart and tie the dish together with a glass of Port to cap the meal.

Pasta Frolla

Pasta Frolla

Pastry chef Gina DePalma, of Babbo Ristorante e Enoteca in New York, shares a recipe with Wine Spectator for a basic tart dough, to be used with her Walnut Tart with Port Zabaglione Cream or other tarts.

Walnut Tart with Port Zabaglione Cream

Walnut Tart with Port Zabaglione Cream

Wine Spectator asked for recipes that pair well with Ports. Babbo pastry chef Gina DePalma delivered, with a recipe for a luscious walnut tart, topped with a Port-inflected Zabaglione cream--a restaurant-quality dessert that delivers sweetness and sophistication.

Sherry Trifle

Sherry Trifle

For Wine Spectator's Charles Dickens-inspired Christmas dinner menu, T. Cook's executive chef Lee Hillson shares a dessert recipe for Sherry Trifle, sponge cake soaked with Sherry and layered with fruit, gelatin, custard and whipped cream.

Apple Compote Tart on Brioche Dough

Apple Compote Tart on Brioche Dough

A fall recipe for Apple Compote Tart on Brioche Dough from chef Michel Richard's new dessert cookbook, "Sweet Magic: Easy Recipes for Delectable Desserts," shared with Wine Spectator.

Tarte Tatin

Tarte Tatin

Chef David Myers of Comme Ça in West Hollywood, California, shares this classic French recipe for a tarte tatin--essentially a caramel-apple tart--that makes an excellent pairing with a dessert wine such as Sauternes, another French classic.

Chocolate Sorbet

Chocolate Sorbet

Wine Spectator features editor Owen Dugan did a lot of tinkering when coming up with this recipe for chocolate sorbet. He says, "You wouldn't think that would be the case. After all, mix water, chocolate and sugar and put it in the ice cream machine, right? Um, no, not really." Find out his tips for success.

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Chef Thomas Keller's Ad Hoc restaurant in Napa serves dishes that are of a high standard but less complex than those from his French Laundry kitchen. Try the recipe he shared with Wine Spectator for a pineapple upside-down cake that's less dense than most version of this American classic. It matched well with a sweet wine from the Jurançon region of southwest France.

Pavlovas With Lemon Curd

Pavlovas With Lemon Curd

Lydia Shire contributed this recipe for Wine Spectator's set of recipes inspired by Julia Child. She says: "This reminds me of Julia: a dish that is beautifully classic, but with a twist. Most people serve ice cream with pavlova, but I serve it with a lemon curd with butter whizzed in. Knowing Julia the way I did, I know she would love the recipe."

Raspberries Romanoff

Raspberries Romanoff

For Wine Spectator's Wine Country On The Road menu, Cindy Pawlcyn, founding chef of Mustards Grill in Napa, shared recipes for four summer dishes perfect for the outdoor picnic season, including this one for a simple dessert of berries and cream with a splash of liqueur.