This simple panna cotta is all about the tangy flavor of creamy buttermilk topped with a sweet-tart spoonful or two of bright red balsamic-glazed strawberries.

As homemade desserts go, cobblers are about as easy as they come; even better, they are endearingly homey and invariably good. The fluffy cream biscuits floating over this blackberry cobbler couldn’t be simpler—just mix and drop. Serve warm with sweetened whipped cream or vanilla ice cream.

Place 1½ cups freshly squeezed Meyer lemon juice (from 10 to 12 lemons), ½ cup natural cane sugar, ¼ cup honey and a pinch of sea salt in a large glass pitcher with 6 cups water and stir until the sugar and honey dissolve. Add lemon slices from 1 lemon and 4 fresh mint sprigs [...]

Buttermilk is used all the time in Southern baking to create a soft, fluffy texture and add a little tang, but it’s not often placed front and center. That’s a shame, because this creamy beverage, which tastes sort of like a cross between cow’s milk and plain unsweetened yogurt, has a lovely tart quality that [...]

Chesecake is a staple at the Market, but it’s different nearly every day because we vary the toppings, crusts, and flavorings. Cookie crusts are particularly good with cheesecakes. If you prefer you cheesecake plain, just serve it without the topping.

This pie is a peanut butter cup aficionado’s dream. It was the creation of my friend Jen, who was one of the bakers at Foster’s and it has since become a Market staple — one of our most popular pies. With layers of crispy chocolate crust, smooth dark chocolate ganache, creamy peanut butter filling, and [...]

This supereasy crumb-and-butter crust is what I make when I want a crispy, crumbly crust, especially for custard pies. The kind of cookie crumbs determines the flavor of the crust— this one is chocolate, but the variations are limitless.

Humble rice pudding gets a serious makeover with the addition of flavorful, fat-grained Carolina Gold rice and a glassy, sugared brûlée crust.

My sister Judy has made this recipe for holidays as long as I can remember. She makes one large trifle but I like to make individual ones, served in glasses so you can see the layers of fruit and cream. It is important to make this ahead of time so the cake will absorb the [...]

Tiramisu means “pick me up” for the espresso it contains. It’s what I make when I’m craving a rich dessert. It looks very elegant made in individual wine glasses, but if you prefer to make one large dessert, a medium glass bowl works nicely, so you can still see the layers.