This German dessert got it right by combining two of our favorite ingredients—chocolate and cherries!
This recipe is based on one in Jean Anderson and Hedy Würz's The New German Cookbook.
Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages.
A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato.
This cake is a North Fork Valley favorite in zucchini season.
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
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.
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