results for "desserts"
This award-winning carrot cake is moist, luscious, and thoroughly delicious.
This recipe is based on one in Gerry Galvin’s Drimcong Food Affair, a collection of recipes from his now-closed restaurant.
This dense cake, inspired by a Julia Child recipe, has been served daily at Zuni Café since it was introduced, in 1982.
This recipe is based on one in Jean Anderson and Hedy Würz's The New German Cookbook.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
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.
Vibrant in color, this gorgeous tart is a delicious ending to any meal.
This rich Italian ice cream from Manhattan's San Pietro is even good without truffles.
Elsie uses a spoon to mix her filling, she says, because an electric mixer loosens the chewy texture and "kind of ruins it".
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
If Austria is famous for any gastronomic specialty, it’s for pastry—pastry, which inevitably involves cream.
The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie.
Made with early spring rhubarb and a smooth, delicate custard, this pie is a real winner.
Refreshing and moist, this cake is a lovely compliment to a hearty meal.
There's an unwavering appeal to the Boston Cream Pie's two layers of golden sponge cake sandwiching thick custard, all topped with a glossy layer of chocolate. Technically, it's not a pie at all.
Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales.
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
This recipe is based on one in Emma Rylander Lane's Some Good Things to Eat (self-published, 1898).
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.