results for "desserts"
David Lebovitz (3)
Smitten Kitchen (2)
Southern/Soul Food (10)
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
These licorice twists can be stored in the fridge for up to 2 weeks. To serve, just microwave them briefly.
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.
This refreshing frozen treat is a Mexican version of granita.
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque.
This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989).
Malty Ovaltine flavors these puddings from New York City chef Pichet Ong.
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.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
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.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
This recipe is adapted from one in Claudia Fleming's The Last Course. Panna cotta means cooked cream.