Key lime pie evolved after 1853, when a struggling inventor, Gail Borden, created condensed milk and somebody in the area made "custard," combining it with the lip-puckering limes, and putting it all into a pastry crust.
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
These spiced apples make a great foundation for apple pie or strudel.
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.
A delightful combination of whipped cream, and luscious ripe raspberries covered with a crunchy sugar topping.
Barcelona's Cal Pep restaurant would not divulge the recipe for this dessert but did share the ingredients list. Here is the result.
You could turn into a pillar of fudge if you eat one of these—but if you have a sweet tooth, this will satisfy it for sure.
In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.
Lemon sticks were popular in London in the 18th century. In this country, both Baltimore and Philadelphia lay claim to the sweet.
This recipe of preserved apples can be used as a filling for pies and blinis.
Charentais are best at room temperature, not chilled.
This bright, simple strawberry dessert can be eaten chilled or made a day ahead and frozen.
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This Middle-Eastern recipe for pomegranates with nuts is adapted from a classic cookbook from the region.
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