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161 results for "desserts"
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Cocktail Party (4) Passover (1) Topic Recipe (159) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"desserts"; var omni_prop11 = omni_channel+":"+"desserts"; var omni_prop12 = omni_channel+":"+"desserts"; var omni_prop18 = "desserts"; var omni_prop20 = ""; var omni_prop5 = "Technique:Chill"; var omni_prop8 = "Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 11/15/2007 Classic Fruitcake Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982). Issue #15 11/23/2009 Cranberry Chambord Sorbet This sorbet is multi-functional. Serve as a palate cleanser in between courses or as a light dessert after the gluttonous holiday feast. Does Not Apply Source: One Perfect Bite 10/28/2009 Mango Pudding The taste and texture of mangoes makes them a perfect fruit for the base of a velvety pudding. This light dessert is an excellent treat after a heavy meal. Does Not Apply Source: Tasted by Two 10/28/2009 Split Level Pudding With smooth vanilla pudding on top and a creamy chocolate ganache on bottom, this dessert is sure to please any palate. Does Not Apply Source: Sassafras Cafe 10/16/2009 Maple Creams These creamy maple-flavored candies are the perfect sweet bite to set out on a dessert tray during fall and holiday dinners. Does Not Apply Source: David Lebovitz 12/17/2012 Homemade Black Licorice Twists These licorice twists can be stored in the fridge for up to 2 weeks. To serve, just microwave them briefly. Issue #153 02/13/2013 White Chocolate-Cardamom Panna Cotta 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 07/18/2012 Raspado de Mango (Mango Ice) This refreshing frozen treat is a Mexican version of granita. Issue #149 04/19/2011 Russian-Style Farmers’ Cheese (Paskha) This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen. Issue #128 11/07/2000 Crème Brûlée This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque. Issue #25 03/18/2002 Cheesecake with Prunes This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989). Issue #19 11/19/2009 Filipino Sponge Cake (Crema de Fruta) This traditional Filipino dessert consists of sponge cake covered in sweet custard and fruit cocktail. Does Not Apply Source: Art of Dessert 08/14/2009 Julia Child's Perfect Chocolate Mousse From "Mastering the Art of French Cooking," this is David Lebovitz's take on Julia Child's classic recipe. Does Not Apply Source: David Lebovitz 12/21/2010 Ovaltine Pudding with Honeyed Rice Krispies Malty Ovaltine flavors these puddings from New York City chef Pichet Ong. Issue #135 07/13/2010 Coconut Gelatin with Glazed Strawberries The New York City–based chef Pichet Ong uses gelatin and citrus juice to coat strawberries in a sweet sauce before plating them with cubes of coconut-flavored gelatin. Issue #131 11/12/2007 Stained-Glass Window Candies Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut. Issue #107 11/02/2005 Peanut Butter and Bacon Truffles Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles. Issue #82 03/18/2007 Sweet Pastry Crust This recipe, from Mastering the Art of French Cooking, Volume One, is one we often turn to when we want a good, foolproof pie crust. Issue #81 03/18/2007 Banana Cream Pie This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious. Issue #81 10/13/2005 Buttermilk Panna Cotta This recipe is adapted from one in Claudia Fleming's The Last Course. Panna cotta means cooked cream. Issue #68 « Previous 1 2 3 4 5 . . .8 Next »