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03/13/2013
Named for their twisted shape, these donuts get their airy texture from choux pastry.
Issue #154
02/11/2013
These truffles are enriched with egg yolks—Medrich's special touch.
Issue #153
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
11/30/2012
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
10/29/2012
This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties.
Issue #150
10/17/2012
There's something unforgettable about the soufflé—a magical blending of eggs, air, and acid.
Issue #150
07/16/2012
Made from an airy sponge cake batter, these oversized lemon-scented pastries are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes.
Issue #148
06/11/2012
These moist small cakes are suffused with nutty brown butter and bright orange zest.
Issue #148
05/22/2012
Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it's an easier and more reliable method than broiling.
Issue #148
05/24/2012
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
Issue #147
05/17/2012
This creamy lemon dessert showcases the fruit's flavor beautifully.
Issue #147
04/18/2012
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
Issue #147
11/08/2011
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
Issue #143
09/19/2012
Serve these chewy dessert squares, known as Carré Érable et Noix, in shallow bowls, with a pitcher of cream to be poured over the top.
Issue #136
03/10/2011
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Issue #136
01/10/2011
These Crêpes au Sucre et au Sirop d'Érable, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast.
Issue #136
10/19/2011
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Issue #135
12/21/2010
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Issue #135
04/29/2011
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
Issue #129
09/12/2011
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).
Issue #126
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