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10/05/2008
This creamy dessert made frequent appearances on menus in the 1990s, and while it's less common to see it in American restaurants nowadays, it's still a showstopper that will make a home dinner party a complete success.
Does Not Apply
Source: Epicurious
02/13/2013
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
10/02/2012
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
Issue #150
11/23/2009
If you’re unable to roast chestnuts on an open fire at Christmas, you can recreate the same flavors in this delicious and moist pound cake.
Does Not Apply
Source: HappyTummy
11/19/2009
This traditional Filipino dessert consists of sponge cake covered in sweet custard and fruit cocktail.
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Source: Art of Dessert
08/14/2009
From "Mastering the Art of French Cooking," this is David Lebovitz's take on Julia Child's classic recipe.
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Source: David Lebovitz
12/21/2007
Cranberry, pistachio and white chocolate chips color coordinate these cookies perfectly for the winter holidays.
Does Not Apply
Source: Closet Cooking
09/28/2011
These crunchy cookies are drenched in warm honey.
Issue #141
12/21/2010
Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002).
Issue #135
12/13/2011
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
Issue #125
12/09/2009
The decorative edges for these Swedish fritters are traditionally shaped with a fluted pastry wheel; for smoother edges, use a pizza cutter.
Issue #125
12/09/2009
This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.
Issue #125
12/03/2009
Called dream cookies because of their airy texture, these Swedish holiday treats are meant to dissolve in your mouth when you eat them.
Issue #125
12/03/2009
When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.
Issue #125
11/16/2009
In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.
Issue #125
11/11/2009
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
Issue #125
11/11/2009
Gingerbread cookies like these are popular in Sweden during the holidays.
Issue #125
12/23/2011
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
Issue #124
10/13/2009
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Issue #124
11/12/2007
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Issue #107
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