Closet Cooking (1)
Eating Out Loud (1)
The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
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.
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.
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
These spiced apples make a great foundation for apple pie or strudel.
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.
England's syllabub is a simple but spirited dessert.
A delightful combination of whipped cream, and luscious ripe raspberries covered with a crunchy sugar topping.
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
Barcelona's Cal Pep restaurant would not divulge the recipe for this dessert but did share the ingredients list. Here is the result.
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.
In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.
Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness.
Lemon sticks were popular in London in the 18th century. In this country, both Baltimore and Philadelphia lay claim to the sweet.
This recipe of preserved apples can be used as a filling for pies and blinis.
Charentais are best at room temperature, not chilled.
This bright, simple strawberry dessert can be eaten chilled or made a day ahead and frozen.
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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.
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