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Birthday (1) Topic Recipe (111) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Easy"; var omni_prop8 = "Technique:Chill,Course:Dessert,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 02/13/2013 White Chocolate-Cardamom Panna Cotta Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom. Issue #152 11/13/2012 White Chocolate-Cream Cheese Mousse In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it. Issue #152 01/31/2013 Banana Pudding This classic pudding dessert is a perfect finish to any barbecue meal. Issue #139 12/21/2010 Ovaltine Pudding with Honeyed Rice Krispies Malty Ovaltine flavors these puddings from New York City chef Pichet Ong. Issue #135 02/28/2013 La Tarte (Vanilla-Rum Custard) Take this custard out of the refrigerator about 10 minutes before serving. Issue #134 11/22/2010 Speculaas (Molded Ginger Cookies) A specialty of the Netherlands and Belgium, these are cousins of gingerbread, only lighter and more delicately spiced. They're also showstoppers, thanks to the intricately carved wooden molds used to make them, which form the cookies into bas-relief images of characters and symbols from stories about Saint Nicholas, or Sinter-klaas, whose name day, December 6, kicks off the Christmas season in that part of the world. Issue #134 11/22/2010 Classic Sugar Cookies Cut into Christmas trees, wreaths, snowflakes, snowmen, candy canes, and every other holiday design imaginable, these are classic holiday treats in the U.S. The cookies themselves are pure buttery comfort, but when decorated with royal icing, sprinkles, dragées, and sanding sugar, they're elevated to cultural icons, beloved by children and grown-ups alike. Plus, they're almost as much fun to make as they are to eat. Issue #134 11/22/2010 Galletas con Chochitos (Mexican Butter Cookies with Sprinkles) Tiny, ring-shaped butter cookies like these are a popular holiday treat in Mexico. They're typically decorated with chocolate sprinkles, but green, red, and white ones transform them into festive Christmas wreaths. Issue #134 11/18/2010 Rugelach (Cinnamon, Apricot, and Walnut Pastries) The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest. Issue #134 11/12/2010 Nutmeg Ice Cream Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple. Issue #134 11/12/2010 Nutmeg Doughnuts Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch. Issue #134 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 02/11/2011 Raspberries in Pink Champagne Gelée These simple gelled fruit desserts—based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)—are an elegant way to serve summer berries. Issue #131 07/13/2010 Tricolored Bavarian Cream In this classic Swiss dessert, gelatin is used in a creamy custard that's set between two layers of tart raspberry and strawberry cream. It's best to make this dish one day ahead and let it set in the refrigerator overnight. Issue #131 07/13/2010 Coconut Gelatin with Glazed Strawberries The New York City–based chef Pichet Ong uses gelatin and citrus juice to coat strawberries in a sweet sauce before plating them with cubes of coconut-flavored gelatin. Issue #131 03/12/2010 Chocolate Cream Pie A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served. Continue... Issue #126 11/11/2009 Chocolate Truffles These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate. Issue #125 10/13/2009 Aunt Renée’s Gelatin Mold We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it. Issue #124 07/18/2008 Sicilian Watermelon Pudding (Gelo di Melone) This sweet, cooling dessert is popular in the Sicilian capital, Palermo. Issue #113 07/18/2008 Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè) The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria. Issue #113 « Previous 1 2 3 4 5 . . .6 Next »