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08/03/2011
Blackstrap Praline Ice Cream
Recipe for Blackstrap Praline Ice Cream using a base from Jeni's Splendid Ice Cream.
Issue #140
08/03/2011
Sweet Corn and Black Raspberry Ice Cream
This recipe combines the silky flavor of corn with the tartness of black raspberries.
Issue #140
07/21/2008
Figs in Brandy
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.
Issue #113
03/01/2007
Lemon Meringue Tart
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.
Issue #100
01/17/2008
Water Buffalo Yogurt Panna Cotta with Raspberry Purée
Water buffalo yogurt is richer than the conventional kind.
Issue #95
09/04/2007
Carrot Cake
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
Issue #95
01/28/2008
Lemon Custard with Dried Lemon Slices and Lemon Fritters
This dessert is the lemon lovers paradise.
Issue #93
03/06/2007
Peanut Butter Swirl Ice Cream
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
Issue #86
03/06/2007
Lemon Verbena Strawberry Fool
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.
Issue #83
07/12/2011
Tart Red Cherry Granita
The granular texture adds an interesting dimension to this icy, tangy confection.
Issue #76
02/21/2010
Sour Cherry Pie
With their complex, tart flavor, sour cherries make the best pie filling.
Issue #76
07/03/2007
Black Forest Cherry Torte
This German dessert got it right by combining two of our favorite ingredients—chocolate and cherries!
Issue #76
03/06/2007
Fig Tart with Apricot Sorbet
Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.
Issue #76
12/05/2005
Black Forest Cherry Cake
This recipe is based on one in Jean Anderson and Hedy Würz's The New German Cookbook.
Issue #76
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
03/06/2007
Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream
Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages.
Issue #70
10/13/2005
Milk Gelato
Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato.
Issue #68
09/01/2005
Accordion Pastry
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.
Issue #60
08/30/2005
Egg Custard with Caramel
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
Issue #59
08/11/2005
Sour Cherry Cobbler
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).
Issue #56
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