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06/13/2010
Blueberry Pancakes
The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. Continue...
Issue #114
08/23/2007
Apple–Lavender Tarte Tatin
Lavender adds a delightful twist to this classic French dessert.
Issue #105
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
04/05/2007
Trifle Belle Hélène
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
Issue #62
05/09/2007
Banana Nut Pancakes
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
Issue #58
06/14/2007
Roasted Fresh Ham with Orange Glaze
Fresh, unsmoked ham makes a delicious roast.
Issue #42
06/28/2007
Lemon Meringue Pie
The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie.
Issue #13
05/02/2013
Banoffee Pie
A crust of crushed digestive biscuits and unsweetened whipped cream keep this banana and toothsome toffee tart from becoming too sweet.
Does Not Apply
02/27/2012
Cranberry Farro Quick Bread
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.
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02/13/2012
Pomegranate Meringue Rose Tart
Anchored on a tender, buttery pistachio shortcrust, this Middle-Eastern-influenced tart is filled with a creamy and bright white chocolate-orange ganache, accented with a few drops of rose water to lend a floral note. It's topped off with pomegranate meringue, swirled and spiked with a spatula and then browned with a torch to highlight the peaks and folds that form the petals of a large pink rose.
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01/22/2008
Key Lime Pie
Made from fresh key limes and topped with fresh whipped cream, this pie is a perfectly tart treat.
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