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Recipe (28)
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04/05/2012
The floral character of poppy seeds shines when paired with blueberries in this rich dessert.
Issue #146
03/27/2012
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
Issue #145
03/08/2012
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Issue #145
05/11/2011
Home cook Maija Kalnina gave us her recipe for this summertime dessert. Fill the cones just before serving to ensure that they stay crisp.
Issue #138
04/15/2011
A delicious way to use leftover rye bread, this sweet pudding enhances the bread's tangy flavor with the addition of spices and dried fruits.
Issue #138
04/14/2011
Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top.
Issue #138
11/18/2010
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
Issue #134
11/18/2010
The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry.
Issue #134
11/15/2010
While nutmeg adds a subtle note to many desserts, it claims center stage in this traditional spiced Armenian cake. We based this recipe on one in A World of Cake by Krystina Castella (Storey Publishing, 2010).
Issue #134
06/12/2010
Sour cherries grow abundantly in Hungary and are a staple in the country’s markets in summer. This cake is typically served with coffee for breakfast.
Continue...
Issue #130
04/20/2011
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Issue #128
02/06/2012
This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.
Issue #118
02/17/2009
From Vienna’s legendary confectionery shop Demel, this showstopping layer cake has a creamy custard filling and a meringue frosting. This recipe, along with a tep-by-step illustrated guide, appeared in “Vienna’s Sweet Empire” by Nick Malgieri (March 2009).
Issue #118
02/17/2009
These chocolate-dipped sandwich cookies are filled with a luscious mixture of pistachios and almond paste.
Issue #118
07/23/2012
This Hungarian dish is a dessert disguised as a soup.
Issue #112
02/29/2008
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.
Issue #110
02/02/2010
The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. Continue...
Issue #109
01/16/2008
The word Strudel means whirlpool in German. This dessert's name refers to its flaky layers, which wrap around its soft, sweet filling.
Issue #96
12/15/2005
This is a delicious version of dios torta, the classic Hungarian Jewish flourless walnut confection.
Issue #79
11/20/2007
These sweet and delicate Austrian cookies are a special Christmastime treat.
Issue #71
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