Dessert Recipes and Menus

127 results
Narrow Results You've Selected: Dessert French Remove all Source Saveur (82) Tartelette (4) Cannelle Vanille (3) David Lebovitz (3) La Tartine Gourmande (3) Show all... Orangette (2) Almost A Chef (1) Cafe Fernando (1) Cafe Lynnylu (1) Chefs Gone Wild (1) Chocolate and Zucchini (1) Cook & Eat (1) Cooking with Amy (1) Design Sponge (1) Fabulous Foods (1) Food Network (1) Gourmet Sleuth (1) Inn Cuisine (1) Leite's Culinaria (1) Lottie and Doof (1) New York Times (1) Playing House (1) Savoring Time in the Kitchen (1) Serious Eats (1) Simply Recipes (1) Smitten Kitchen (1) Soup Belly (1) Sugarlaws (1) Swirl and Scramble (1) The Cosmic Cowgirl (1) The New York Times (1) The Winter Guest (1) Visions of Sugar Plum (1) Wives with Knives (1) Worth the Whisk (1) cafechocolada.blogspot.com (1) Difficulty Easy (73) Medium (35) Hard (7) Main Ingredient Fruit (66) Eggs (29) Chocolate (21) Nuts (17) Cheese (10) Show all... Vegetables (7) Bread (2) Wine (2) Chicken (1) Lamb (1) Pasta (1) Potato (1) Season Summer (37) Winter (25) Fall (24) Spring (15) Occasion Christmas (12) Thanksgiving (8) Cocktail Party (5) Backyard BBQ (4) Easter (3) Show all... Birthday (2) Passover (1) Technique Bake (88) Chill (22) Poach (5) Saute (4) Freeze (3) Show all... No Cook (3) Slow Cook (3) Broil (2) Marinate (2) Fry (1) Roast (1) Steam (1) Stew (1) Topic Recipe (127) 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 = "Cuisine:French"; var omni_prop8 = "Course:Dessert,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 05/07/2010 Maman’s Apple Tart This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. Continue... Issue #126 10/10/2008 Cheese Curd Tart The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert. Issue #115 08/23/2007 Apple–Lavender Tarte Tatin Lavender adds a delightful twist to this classic French dessert. Issue #105 05/31/2007 Madeleines This simple but legendary cookie has a French beginning. Issue #103 04/01/2007 Crêpes Flambées au Lambig (Cider-Spiked Onion Confit) The presentation of this flaming dish is quite a show. Issue #101 04/01/2007 Kouigns Bigoudens aux Pommes (Thick Crêpes with Sautéed Apples) These crêpes—chewy and thick—look like American pancakes, defying conventional expectations of the way crêpes should look. Issue #101 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 01/25/2008 Strawberry 'Rose' This elegant dessert uses strawberry slices to create an edible "rose" on ones plate. Issue #94 11/16/2007 Quick Puff Pastry An easy way to make homemade puff pastry. Issue #82 03/18/2007 Sweet Pastry Crust This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust. Issue #81 10/10/2005 Sweet Pastry Crust This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust. Issue #81 12/06/2005 Zuni Gâteau Victoire This dense cake, inspired by a Julia Child recipe, has been served daily at Zuni Café since it was introduced, in 1982. Issue #77 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 01/12/2010 Marie José’s Chocolate Cake Bearing a strong resemblance to a rich, dense, gooey brownie, this dessert takes the cake. Continue... Issue #75 03/06/2007 Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages. Issue #70 09/26/2005 Napoleons This classic French pastry, whose name in both French and Spanish-mille-feuilles and milhojas, respectively-means thousand leaves (for its delicate multiple layers), is also known as the napoleon. Issue #65 09/01/2005 Peach Melba Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe. Issue #60 09/03/2002 Burnt Cream with Black Truffles Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor. Issue #50 10/12/2007 French Pumpkin Pie This extraordinary, freshly made treat comes from Guy Savoy. Issue #46 « Previous 1 2 3 4 5 . . .7 Next »