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05/20/2013
Ultimate S'more
This deluxe campfire treat is the ultimate combination of crispy graham cracker, gooey marshmallow, and perfectly melted chocolate.
Issue #157
04/15/2013
Beach Towel
This fruity frozen daiquiri is a great dessert drink.
Issue #156
04/15/2013
Malpura (Ricotta Pancakes in Cardamom Syrup)
These creamy pancakes soaked in cardamom syrup and sprinkled with pistachios make an ethereal dessert.
Issue #156
04/11/2013
Almond & Marzipan Roulade
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
Issue #156
04/11/2013
Knafeh (Syrup-soaked Cheese Pastry)
Bird's nest-like phyllo dough is layered with fresh cheese and doused in amber-hued syrup in this Middle Eastern pastry.
Issue #156
04/11/2013
Rhubarb Upside Down Cake
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
03/20/2013
Rhubarb Mousse
Rhubarb mousse, a sweet-tart, creamy dessert can be eaten chilled or frozen in ramekins.
Issue #155
03/20/2013
Spiced Braised Rhubarb
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
Issue #155
03/20/2013
Brennan's Bananas Foster
Banana liqueur heightens the flavor of the bananas in this flambeed dessert recipe from New Orleans restaurant Brennan's.
Issue #155
03/19/2013
Tart Apple Cake
The chewy, almost cookie-like crust of this cake holds tender sliced apples under a thin caramelized topping.
Issue #155
03/19/2013
Rhubarb Granita
Simple and refreshing, this rhubarb granita recipe is creamier than most and adds strawberries for color and sweetness.
Issue #155
03/15/2013
Gulab Jamun (Cardamom Syrup-Soaked Donuts)
The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Issue #154
03/13/2013
French Crullers
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
03/11/2013
Spudnuts
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
Issue #154
03/02/2013
Cream Cheese Glaze
The tang of cream cheese is an ideal foil for all sorts of donuts.
Issue #154
03/02/2013
Dark Chocolate Ganache Glaze
Thick ganache made with dark chocolate and cream makes for a donut topping that's both classic and classy.
Issue #154
03/02/2013
Hazelnut Glaze
Nutella is enhanced with a little hazelnut liqueur in this shiny, rich icing.
Issue #154
03/02/2013
Irish Cream Glaze
A riff on plain chocolate, this milk chocolatey glaze is livened up with a hint of liqueur.
Issue #154
03/02/2013
Limoncello Glaze
Lemon juice and lemon liqueur combine for an icing that's the perfect sweet-tart combination.
Issue #154
03/02/2013
Maple Glaze
Maple syrup adds its beautiful amber color and warm flavor to a basic, creamy icing.
Issue #154
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