Dessert Recipes and Menus

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Narrow Results You've Selected: Dessert Nuts French Remove all Source Saveur (7) Tartelette (3) Cafe Fernando (1) Cafe Lynnylu (1) Cannelle Vanille (1) Show all... Chefs Gone Wild (1) New York Times (1) Serious Eats (1) The New York Times (1) Difficulty Easy (10) Medium (6) Hard (1) Season Summer (4) Fall (3) Winter (2) Spring (1) Occasion Christmas (1) Thanksgiving (1) Technique Bake (14) Broil (1) Chill (1) Poach (1) Saute (1) Topic Recipe (17) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:French"; var omni_prop8 = "Course:Dessert,Main Ingredient:Nuts,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 11/30/2012 Pistachio Financiers This two-bite pastry is as rich as the name suggests: Its defining ingredients are almond flour and sweet butter, lightened with whipped egg whites. Issue #150 05/24/2012 Torta Pisticcina (Chestnut Flour Tart) The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts. Issue #147 01/25/2008 Strawberry 'Rose' This elegant dessert uses strawberry slices to create an edible "rose" on ones plate. Issue #94 10/23/2000 Green Grapes Sautéed in Honey and Rosemary with Almonds Peeling the grapes for this luxurious dessert at Apicius lets the fruit absorb the flavors of honey and rosemary. The restaurant removes only the largest seeds, but we suggest removing them all. Issue #35 10/19/2000 La Côte Basque's Dacquoise Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe. Issue #34 10/30/2007 Crêpes Maison It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection. Issue #22 04/02/2002 La Tarte Bourdaloue The celebrated pâtissier Coquelin bought La Pâtisserie Bourdaloue in 1909, and created, among other things, this famous pear tart. Issue #12 08/29/2010 Pistachio Éclairs Café Fernando celebrates being named SAVEUR's "Best Culinary Travel Blog" by making these creamy and colorful pistachio éclairs. Continue... Does Not Apply Source: Cafe Fernando 11/21/2009 Blue Cornmeal, Blueberry, and Pine Nut Biscotti Southwestern and Italian flavors collide in these treats, which delight with chewy bits of fruit amid their twice-baked, nutty crunch. If you can't find blue cornmeal, replace it with the yellow variety. Continue... Does Not Apply Source: Cafe Lynnylu 11/06/2009 French Walnut Tart If pecan pie is too cloyingly sweet for your taste, try this traditional French walnut tart, which steers clear of corn syrup and instead gets its sweetness from homemade caramel. The process is a bit time-consuming, but the end result will be well worth the effort. Does Not Apply Source: The New York Times 10/16/2009 Valentine's Day Macarons Flavored with almonds and pistachios and filled with spiced buttercream, these colorful macarons are a sweet treat for a loving holiday. Does Not Apply Source: Tartelette 06/20/2009 Cherry-Almond Gratin A bit of kirsch enhances the fresh cherries in this light, fruity dessert. Does Not Apply Source: Chefs Gone Wild 05/26/2009 Pistachio Cherry Financiers These fluffy little French cakes freeze well, so make a big batch and keep them handy. Continue... Does Not Apply Source: Tartelette 05/11/2009 Cranberry Clafoutis A fluffy, custardy cake is the perfect way to lighten up tart cranberries. Does Not Apply Source: New York Times 09/07/2008 Dulce De Leche Macarons From Tartlette Does Not Apply Source: Tartelette 04/29/2008 Plum and Almond Tart From Cannelle et Vanille Does Not Apply Source: Cannelle Vanille 03/29/2008 Galette des Rois This cake is typically served with a hidden feve (ceramic figurine) on the 6th of January to mark the Epiphany, and is otherwise knows as King's Cake. Does Not Apply Source: Serious Eats