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03/01/2007
Gâteau Saint-Honoré
This dessert was named after a seventh-century bishop who became the patron saint of bakers.
Issue #100
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
03/01/2007
Chocolate Babka
This classic eastern European dessert is the ultimate coffee-break indulgence.
Issue #100
01/17/2008
Water Buffalo Yogurt Panna Cotta with Raspberry Purée
Water buffalo yogurt is richer than the conventional kind.
Issue #95
01/17/2008
Portuguese Custard Tarts
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
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
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
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
03/06/2007
Pistachio Gelato
Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day.
Issue #52
03/06/2007
Chocolate Gelato
A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato.
Issue #52
02/27/2002
Glacéed Fruit
This recipe comes from Maida Heatter’s Book of Great Desserts.
Issue #40
11/02/2000
Confit of Oranges Filled with Orange Sorbet
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
Issue #39
03/07/2007
Pavlova
This cream-and-fruit-topped dessert evolved from years of recipe-swapping among the women of New Zealand.
Issue #36
10/24/2000
Plum Gnocchi
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
Issue #36
03/06/2007
Rhubarb–Strawberry Pie
Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin's "State Fair" (July/August 1998).
Issue #28
10/30/2007
Crêpes Maison
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
Issue #22
07/13/2007
Crêpes with Vanilla Ice Cream
To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture.
Issue #7
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