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04/10/2013
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
Issue #155
03/19/2013
Rhubarb mousse, a sweet-tart, creamy dessert can be eaten chilled or frozen in ramekins.
Issue #155
03/19/2013
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
Issue #155
03/18/2013
Simple and refreshing, this rhubarb granita recipe is creamier than most and adds strawberries for color and sweetness.
Issue #155
11/19/2012
To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash.
Issue #151
10/31/2012
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Issue #151
10/15/2012
This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists.
Issue #151
05/15/2012
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
09/07/2011
This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert.
Issue #140
08/10/2011
Recipe for beet ice cream from Jeni's Splendid Ice Creams in Columbus, Ohio.
Issue #140
07/12/2011
Like many traditional Emirati desserts, this luscious pumpkin porridge straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm.
Issue #140
10/05/2011
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
10/13/2009
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Issue #124
10/10/2008
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Issue #115
09/04/2007
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
Issue #97
01/25/2008
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
Issue #94
03/11/2007
Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance.
Issue #91
11/19/2007
The filling for this pie is adapted from the "Libby's Famous Pumpkin Pie" recipe printed on the back label of Libby's pumpkin cans.
Issue #88
03/11/2007
This basic crumble recipe can use various fruits in season, and may be served alone, or with ice cream or clotted cream.
Issue #65
09/26/2005
This basic crumble recipe is used at Country Choice for various fruits in season.
Issue #65
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