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12/15/2012
Blueberry Pie Milk Shake
This recipe comes from the Hamburg Inn No. 2 in Iowa City, Iowa.
Issue #153
10/16/2012
Nanaimo Bars
The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
Issue #150
09/12/2012
Key Lime Pie
Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
Issue #150
09/11/2012
Mango Lassi (Indian Mango-Yogurt Drink)
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
05/20/2011
Strawberry Compote
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
Issue #139
11/10/2010
Shrikhand (Sweet Yogurt with Saffron and Pistachios)
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
Issue #134
07/21/2008
Spiced Apples
These spiced apples make a great foundation for apple pie or strudel.
Issue #113
02/29/2008
Black Currant–Flavored Fruit Salad
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.
Issue #110
05/07/2007
Syllabub
England's syllabub is a simple but spirited dessert.
Issue #102
01/25/2008
Raspberry Brûlée
A delightful combination of whipped cream, and luscious ripe raspberries covered with a crunchy sugar topping.
Issue #94
11/20/2007
Bourbon Balls
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
Issue #80
01/11/2006
Lemon Foam
Barcelona's Cal Pep restaurant would not divulge the recipe for this dessert but did share the ingredients list. Here is the result.
Issue #78
05/22/2007
Banana Split
You could turn into a pillar of fudge if you eat one of these—but if you have a sweet tooth, this will satisfy it for sure.
Issue #77
04/11/2008
Ambrosia
In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.
Issue #69
10/04/2001
Cream-Soaked White Bread with Maple Sugar
Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness.
Issue #47
10/25/2000
Baltimore Lemon Stick
Lemon sticks were popular in London in the 18th century. In this country, both Baltimore and Philadelphia lay claim to the sweet.
Issue #37
03/08/2002
Apples from the Dacha
This recipe of preserved apples can be used as a filling for pies and blinis.
Issue #29
03/08/2002
Melon au Porto
Charentais are best at room temperature, not chilled.
Issue #28
03/21/2013
Strawberry Mousse
This bright, simple strawberry dessert can be eaten chilled or made a day ahead and frozen.
Does Not Apply
11/20/2012
Smoky Whiskey Balls
This take on the classic bourbon ball is rich with chocolate and the smoky vanilla notes of the whiskey, with an added kick from bourbon-soaked pecans.
Does Not Apply
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