33
results
Narrow Results
You've Selected:
Dessert
Slow Cook
Recipe
Source
Saveur (27)
Bell'Alimento (1)
Cooking in Calcutta (1)
David Lebovitz (1)
Lifestyle Food (1)
Difficulty
Easy (24)
Medium (9)
Main Ingredient
Fruit (18)
Eggs (5)
Nuts (5)
Rice (4)
Chocolate (3)
Cuisine
American (13)
English/Scottish (4)
Italian (4)
French (3)
Indian (2)
Season
Summer (14)
Fall (10)
Spring (8)
Winter (7)
Occasion
Christmas (2)
Backyard BBQ (1)
Birthday (1)
Easter (1)

Advertisement
07/13/2010
Orange Marshmallows
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).

Issue #131
07/13/2010
Chocolate Marshmallows
We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows.
Issue #131
07/13/2010
Strawberry Marshmallows
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
Issue #131
12/17/2009
Port Wine Poached Pears
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
Issue #126
10/13/2009
Rose Water Pudding
This cool, sweet, and subtly flavored snack originated in Turkey.
Issue #124
08/23/2007
Apple–Lavender Tarte Tatin
Lavender adds a delightful twist to this classic French dessert.
Issue #105
09/04/2007
Flan (Creamy Caramel Custard)
The secret to making a perfectly creamy flan lies in the cooking time.
Issue #97
12/15/2005
Semolina Cake with Candied Fruit
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
Issue #80
10/20/2005
Stuffed Pears with Bitter Crème Anglaise
This simple but beautiful dessert showcases the delicate flavor of the pears.
Issue #69
10/13/2005
Buttermilk Panna Cotta
This recipe is adapted from one in Claudia Fleming's The Last Course. Panna cotta means cooked cream.
Issue #68
08/17/2005
Yellow Man
We adapted this recipe from the Irish food authority Darina Allen's book The Complete Book of Irish Country Cooking (Penguin Studio, 1996).
Issue #57
08/26/2002
Plum Pudding
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
Issue #55
11/08/2007
Noodle Pudding
The milk-based pudding called payasam in India, can also be made with rice or legumes and is a mainstay at Kerala feasts.
Issue #45
06/14/2007
Papaya in Syrup
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
Issue #42
11/02/2000
Candied Orange Peels
A tasty way to eat orange peel.
Issue #39
11/02/2000
Confit of Oranges Filled with Orange Sorbet
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
Issue #39
10/23/2000
Gooseberry Flummery
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
Issue #35
03/08/2002
Butterscotch Pie Supreme
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
Issue #28
07/03/2007
White Peaches Poached in Sauternes
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.
Issue #20
11/15/2007
Sussex Pond Pudding
Called "pond pudding" for the pool of sauce that leaks out when it's cut, this old-fashioned dessert was invented in East Sussex in the 17th century.
Issue #15
« Previous 1 2 Next »