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03/27/2012
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
Issue #145
12/21/2010
Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.
Issue #135
12/21/2010
Michael Laiskonis, executive pastry chef at New York City's Le Bernardin, gave us the recipe for these caramel candies. Be sure to wrap them individually in wax paper to store them.
Issue #135
12/20/2010
The recipe for these traditional New Orleans treats is based on one from pastry chef David Guas's DamGoodSweet (Taunton, 2009).
Issue #135
12/21/2012
"The fine arts are five in number," wrote the chef Marie-Antoine Carême, "painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery." He knew what he was talking about. After all, he created croquembouche, a spire of caramelized cream puffs.
Issue #31
05/02/2013
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
Does Not Apply
02/13/2012
Anchored on a tender, buttery pistachio shortcrust, this Middle-Eastern-influenced tart is filled with a creamy and bright white chocolate-orange ganache, accented with a few drops of rose water to lend a floral note. It's topped off with pomegranate meringue, swirled and spiked with a spatula and then browned with a torch to highlight the peaks and folds that form the petals of a large pink rose.
Does Not Apply
02/08/2012
Valentine's Day is the perfect excuse to gather together your friends for a playfully themed fête: everything's red and pink and over-the-top, no romantic dates required.
Does Not Apply
12/20/2011
This gluten-free sugar cookies recipe uses rice flour and cornstarch with no scale required.
Does Not Apply
12/19/2011
This coconut milk caramels recipe comes from Lagos, Nigeria. The chewy candies use coconut milk, sugar, and a touch of salt.
Does Not Apply
12/15/2009
Though this recipe may sound a bit complicated, it's actually quite simple to make. The result is both sweet and savory, yielding a delicious dish that can be served as an appetizer, main course, or even dessert.
Does Not Apply
Source: Six Course Dinner
12/15/2009
Although the title calls for pumpkin, this recipe can actually be made using red kuri squash. Either way, you will end up with a delicious dessert that celebrates the flavors of the fall and winter and will impress all of your guests.
Does Not Apply
Source: La Tartine Gourmande
11/23/2009
Take a break from all of the chocolate confections during the holidays and try these sugared cranberries. They're picture perfect and great for serving at a cocktail party.
Does Not Apply
Source: Elizabeth's Edible Experience
11/19/2009
Pastry topped with caramelized apples and creamy blue cheese makes either a mouthwatering appetizer or a divine dessert.
Does Not Apply
Source: The Cosmic Cowgirl
10/23/2009
These sweet little snacks are a superb addition to your cookie jars or snack trays during the fall. Cream cheese and pumpkin filling is sandwiched between lovely orange macaron shells that are tinted with saffron.
Does Not Apply
Source: Tartelette
08/14/2009
From "Mastering the Art of French Cooking," this is David Lebovitz's take on Julia Child's classic recipe.
Does Not Apply
Source: David Lebovitz
07/29/2009
Three easy sorbets pair perfectly with each other for a summer treat.
Does Not Apply
Source: Cannelle Vanille
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