results for "desserts"
It's now famed as a luxurious dessert, but when this Big Easy favorite made its debut in 1951, it was for a breakfast promotion.
The comice pears called for in this preparation are widely available in the winter.
Autumn-ripe pears create a tasty twist on this classic French dessert.
From Sally Schmitt, of French Laundry fame, comes this California spin on a traditional French clafouti.
This recipe of preserved apples can be used as a filling for pies and blinis.
This pie, full of freshly picked rhubarb, offers the perfect sweet-tart combination.
Recipe for Peach-Raspberry Trifle
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This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Although the title calls for pumpkin, this recipe can actually be made using red kuri squash. Either way, you will end up with a delicious dessert that celebrates the flavors of the fall and winter and will impress all of your guests.
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Source: La Tartine Gourmande
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic.