results for "desserts"
David Lebovitz (1)
Lifestyle Food (1)
This simple but beautiful dessert showcases the delicate flavor of the pears.
This cool, sweet, and subtly flavored snack originated in Turkey.
Lavender adds a delightful twist to this classic French dessert.
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
Sweet, aromatic white peaches infused with a light sauternes make a delicious, delicate dessert.
Cool and creamy, this classic French dessert is both delicious and beautiful.
Called "pond pudding" for the pool of sauce that leaks out when it's cut, this old-fashioned dessert was invented in East Sussex in the 17th century.
A blend of luscious vanilla-scented custard and sweet, juicy strawberries defines this dessert.
Dried strawberries give these fluffy treats a remarkably deep fruit flavor.
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
The papaya, popular in Cuba, is a delicious fruit and, it is said, an aid to digestion.
A tasty way to eat orange peel.
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
This delectable sauce is the quintessential Argentinean treat.
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
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.
The secret to making a perfectly creamy flan lies in the cooking time.