Many desserts are vegetarian, but we’ll take this opportunity to plug some of our readers favorite dessert recipes anyway. David Tanis’s cranberry curd tart is jaw-droppingly beautiful, an Instagram-worthy crowd favorite that’s also gluten-free. (Pro tip: The secret to achieving that ruby red color every time is puréeing the cooked cranberries in a blender or food processor, then straining the curd at least once through a fine-mesh sieve.) If you think there’s no such thing as a dessert that isn’t chocolate, we have three words for you: pecan pie truffles. For traditionalists, our apple pie, pumpkin pie and pecan pie are tried-and-true. Just add ice cream or whipped cream, or both.
By Margaux Laskey