110
results
Narrow Results
You've Selected:
Recipe
Chill
Fruit
Source
Saveur (85)
Tartelette (2)
About.com (1)
Art of Dessert (1)
Bryant Terry (1)
Difficulty
Easy (82)
Medium (21)
Hard (2)
Course
Dessert (68)
Condiments and Sauces (17)
Side Dish (10)
Appetizers (9)
Beverages (5)
Cuisine
American (44)
French (12)
English/Scottish (10)
Mexican (6)
Eastern European/Russian (5)
Season
Summer (58)
Fall (29)
Spring (28)
Winter (18)
Occasion
Christmas (12)
Backyard BBQ (9)
Thanksgiving (8)
Easter (7)
Birthday (5)

Advertisement
08/22/2005
Jam Tart
Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.
Issue #57
07/03/2007
Raspberry Jam
Fresh jam is like summer preserved, to be enjoyed all winter long.
Issue #52
10/04/2001
French-Canadian Trifle
The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala.
Issue #47
01/23/2001
Upside-down Apple Tart
This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France.
Issue #42
12/12/2000
Sweet-Cherry Spoon Sweet
Greek food writer Aglaia Kremezi, who gave us this recipe, cooks the cherries with a beet to give them a rich red hue.
Issue #41
10/24/2007
Sugar Plums
These sugar plums taste so good you will have visions of them dancing through your head.
Issue #39
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
10/25/2000
Baltimore Lemon Stick
Lemon sticks were popular in London in the 18th century. In this country, both Baltimore and Philadelphia lay claim to the sweet.
Issue #37
10/24/2000
The Williams Sisters' Deep-Dish Peach Pie
Elizabeth Williams made this pie with her daughters in the '30s, using peaches from the orchard behind their house.
Issue #36
10/23/2000
Gooseberry Flummery
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
Issue #35
10/23/2000
Apple and Rosemary Tarts with Lancashire Cheese
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
Issue #34
10/20/2000
Joan Stirling's Cold Curried Apple Soup
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
Issue #34
10/13/2000
Coconut Pudding
This dessert is an old favorite at tea parties in Macao.
Issue #33
05/20/2002
Preserved Cherries
A healthier and more delicious alternative to the red-dyed maraschino cherries.
Issue #31
03/06/2002
Apple Tart
This thin crusted tart makes for a wonderfully light dessert.
Issue #30
11/07/2000
Carrot Soup
Light and refreshing, this Moroccan soup is best served chilled.
Issue #25
11/16/2007
Raisin Pie
This was one of author R.W. Apple Jr.'s favorite Thanksgiving pie.
Issue #22
03/18/2002
Cheesecake with Prunes
This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989).
Issue #19
11/15/2007
Classic Fruitcake
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
Issue #15
11/15/2007
Apple Hat
Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings.
Issue #15
« Previous 1 2 3 4 5 . . .6 Next »