Closet Cooking (1)
Joy the Baker (1)
Recipe for Blackstrap Praline Ice Cream using a base from Jeni's Splendid Ice Cream.
This recipe combines the silky flavor of corn with the tartness of black raspberries.
Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal.
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
Water buffalo yogurt is richer than the conventional kind.
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
This dessert is the lemon lovers paradise.
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
Fools originated in England and almost always contain fruit that has been mixed with whipped cream. This recipe, which originally appeared in SAVEUR’s April 2005 issue, calls for lemon verbena, which can be found from late spring through fall at farmers' markets, nurseries, or specialty grocery stores.
The granular texture adds an interesting dimension to this icy, tangy confection.
With their complex, tart flavor, sour cherries make the best pie filling.
This German dessert got it right by combining two of our favorite ingredients—chocolate and cherries!
Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.
This recipe is based on one in Jean Anderson and Hedy Würz's The New German Cookbook.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages.
Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato.
This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
This recipe comes from Cracker Crumbs, published in the early 1960s by the Woman's Society of Christian Service of the First Methodist Church of DeLand (Florida).