All About "desserts" and "dinners"

Pineapple-Coconut Sorbet

A touch of coconut milk—infused with fresh ginger for a subtle kick—complements sweet pineapple and creates a luxurious consistency in this sorbet.

Strawberries-and-Cream Parfaits

To celebrate spring's fresh strawberries, our Test Kitchen jazzed up old-fashioned tapioca pudding. Grinding the tapioca in a blender makes the texture creamier, maple syrup adds seasonal sweetness and whipping cream gives these...

Pear & Ginger Cheesecake

Softened dried pears give this low-fat cheesecake much of its body. For the best taste, let it rest for 24 hours in the refrigerator.

Muffin-Tin Crab Cakes

We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned...

Bev's Chocolate Chip Cookies

EatingWell reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to our Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains.

Glazed Chocolate-Pumpkin Bundt Cake

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

Spiced Blueberry Soup

Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.

An Easy Summer Menu

For an easy summer menu try this CrockPot shredded barbecue and salad. You can make both up ahead of time, then serve with vegetables, dip and lemonade for a great backyard meal!

Family Movie Night: Animal Night

Frozen Pineapple Upside-Down Cake

Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make - but it's worth it.