Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Go Beyond Pie! NEW Thanksgiving Desserts for NEW Traditions
|
Hi Reader, In a world where pie has ruled Thanksgiving dessert since the beginning of time... Thanksgiving Desserts that AREN'T PieTraditionalists might clutch their rolling pins in horror, but this list of proven recipes are worth every "side-eye" glance. Cranberry Apple Crostata
Cranberry apple crostata is so easy to make and so unexpectedly lovely to experience it may end up displacing the more familiar dessert offerings at your Thanksgiving table.☞ Try this recipeCranberry-Orange Cheesecake
This cranberry-orange cheesecake from Bon Appetit is scented with vanilla and orange and topped with sweetened fresh cranberries. A perfect holiday dessert.☞ Try this recipePumpkin Meringue Pie Ice Cream
Pumpkin meringue pie ice cream is the ultimate mashup of pumpkin ice cream−spiced with cinnamon, nutmeg, ginger, and mace−creamy-dreamy meringue, and crunchy bits of Oreo-cookie crust. Think frozen pumpkin-spice latte.☞ Try this recipePumpkin Swirl Brownies
These pumpkin swirl brownies are made with cream cheese and taste as if pumpkin spice cheesecake swirl collided with chocolate fudge brownies.☞ Try this recipePure Pumpkin Cheesecake
Pure pumpkin cheesecake is exactly what you'd expect. The creaminess of cheesecake melded with all the spice of pumpkin pie spice and a gentle lilt of, natch, pumpkin. Perhaps your Thanksgiving tradition just got upturned.☞ Try this recipeCinnamon Pear Tarts with Puff Pastry
Sweet cinnamon-sugar pears are baked atop puff pastry to make these adorable pear tarts. It's an easy, impressive fall dessert.☞ Try this recipeSpiced Cider Doughnuts
You may wonder if making your own doughnuts is worth the effort. Just one bite of these sugar-glazed, spiced-cider doughnut treats will prove it is. The spicy flavor is sure to bring back memories of crisp autumn mornings and relaxing breakfasts in flannel pajamas. These are also delicious tossed with cinnamon sugar instead of glazed.☞ Try this recipePear and Cardamom Caramel Upside-Down Cake
I love the flavor balance in this cake: tangy pears, floral cardamom, rich caramel, and, underneath, a moist sponge of orange and almonds. Do try it—your friends and family will think it a triumph.☞ Try this recipePumpkin Pots de Crème
These fancy-sounding pumpkin pots de crème are essentially creamy custards made from half-and-half, brown sugar, pumpkin, eggs, and warm spices, topped with maple whipped cream and crushed amaretti cookies. Perfect for entertaining.☞ Try this recipeChocolate Cake with Salted Caramel Frosting
This stunning dessert is made with two layers of rich chocolate cake that's filled with salty-sweet caramel buttercream frosting.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, Yesterday at breakfast, The One put down his yellow Fiesta coffee cup and nestled it in the blue Fiesta saucer. (He's resolute that the joy of colorful vintage pottery is in mixing...never matching.)“What are we doing for Easter?” he asked.Now, you’d think that would be a pretty easy answer. But Easter in the Portuguese world has never been a modest holiday. It’s not the kind of meal where you quietly roast a chicken and call it a day. No. Easter is a production. A Wagnerian opera...
Hi Reader, There’s a moment every month when I stop pretending I’m the boss of you and admit the obvious: you run this kitchen. I can wax poetic about saffron and slow simmers, but your clicks, comments, and “made it twice this week” notes tell the real story—what actually made it from screen to stove on a Tuesday when the day ran long and the sink was already full.March had a type: unfussy, hard-working recipes with just enough sparkle to feel like a win. Dishes that forgave substitutions,...
Hi Reader, When my avó Leite baked, she didn’t consult a recipe so much as a memory palace: a pinch measured by knuckle, a pour judged by the sound it made hitting the bowl. I, on the other hand, have a stand mixer that could reel in a small boat, four oven thermometers, and three scales accurate enough to dose a fruit fly (or run a bespoke drug business)—and I still managed, for years, to turn massa sovada into a sullen doorstop. Vu Leite, Vo Leite, and Papa Leite during wine making season...