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02/11/2013
These truffles are enriched with egg yolks—Medrich's special touch.
Issue #153
12/15/2012
Creamy and rich, this is the best chocolate pudding recipe we know.
Issue #153
12/15/2012
Crunchy, sweet homemade caramel corn can be made even better with the addition of nuts or chocolate chips.
Issue #153
02/13/2013
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
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
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
09/11/2012
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
Issue #150
09/08/2012
The combination of rum and raisins has long elevated all kinds of desserts; you'll find them together in bread pudding and rice pudding, in dessert sauces, candies, and cakes. But when applied to a vanilla custard base, the flavors truly shine.
Issue #150
05/30/2012
More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.
Issue #147
05/24/2012
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
Issue #147
10/19/2011
A spiced, autumnal ice cream is the perfect, cool finish to a Thanksgiving feast.
Issue #142
05/20/2011
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Issue #139
01/09/2011
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.
Issue #136
11/22/2010
Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer. Added bonus: they're gluten-free, so they're a holiday cookie everyone can enjoy.
Issue #134
06/22/2011
Rice pudding is one of the hundreds of flavors of paleta that you'll find in Mexico. Some other favorite paletas include strawberries and cream, tamarind-chile, and pineapple.
Issue #131
11/16/2011
This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.
Issue #123
07/23/2012
This Hungarian dish is a dessert disguised as a soup.
Issue #112
06/21/2007
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Issue #38
03/25/2013
If you are a fan of chocolate and coconut, you will absolutely adore these black-and-white macaroons—they're a cinch to whip up by hand, both ship and freeze well, and happen to be gluten free.
Does Not Apply
03/20/2013
Millet flour is the basis for this decadent, gluten-free version of a classic chocolate-glazed cake donut.
Does Not Apply
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