Smitten Kitchen (13)
Baking Bites (5)
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).
We use Dutch-process cocoa powder here because it’s mild and won’t overwhelm the sweetness of the marshmallows.
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples.
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
There's nothing like the creamy, sweet comfort of homemade rice pudding.
This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.
Cinnamon oil or extract gives these confections a tongue-tingling heat.