results for "desserts"
Smitten Kitchen (6)
David Lebovitz (5)
New York Times (5)
Side Dish (12)
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
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.
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
This Hungarian dish is a dessert disguised as a soup.
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.
Barcelona's Cal Pep restaurant would not divulge the recipe for this dessert but did share the ingredients list. Here is the result.
We enjoyed this warm and comforting dessert while visiting a sheep farm in new Zealand.
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
The fool originated in 17th-century England as a dessert made with stewed fruit and custard instead of cream.
This dessert is an old favorite at tea parties in Macao.
This thin crusted tart makes for a wonderfully light dessert.
This simple English dessert is best when using the ripest and sweetest berries on the bush.
Making one generous biscuit instead of individual shortcakes lends this dessert a grand presentation.
Autumn-ripe pears create a tasty twist on this classic French dessert.
24 recipes for layer cakes, from caramel, to coconut.
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