David Lebovitz (1)
Lifestyle Food (1)
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).
We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows.
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
This cool, sweet, and subtly flavored snack originated in Turkey.
Lavender adds a delightful twist to this classic French dessert.
The secret to making a perfectly creamy flan lies in the cooking time.
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
This simple but beautiful dessert showcases the delicate flavor of the pears.
This recipe is adapted from one in Claudia Fleming's The Last Course. Panna cotta means cooked cream.
We adapted this recipe from the Irish food authority Darina Allen's book The Complete Book of Irish Country Cooking (Penguin Studio, 1996).
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.
The milk-based pudding called payasam in India, can also be made with rice or legumes and is a mainstay at Kerala feasts.
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
A tasty way to eat orange peel.
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.
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.
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.