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02/13/2013
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
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
09/04/2012
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
01/31/2013
This classic pudding dessert is a perfect finish to any barbecue meal.
Issue #139
12/21/2010
Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.
Issue #135
02/28/2013
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
11/22/2010
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
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
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
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
Issue #134
11/18/2010
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
Issue #134
11/12/2010
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
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
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
Issue #134
10/31/2011
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Issue #132
09/15/2010
Joe's Stone Crab is famous for this creamy sauce, which it serves as a condiment for stone crab claws. It's also a great dressing for sandwiches, salads, or other chilled seafood.
Issue #132
09/15/2010
This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
Issue #132
09/08/2010
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
Issue #132
02/11/2011
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
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
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