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266
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for "desserts"
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Recipe (264)
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10/24/2007
This Southern classic is so delicious that one bite of it will make you want to sing.
Issue #64
09/15/2005
One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies.
Issue #63
08/30/2005
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
Issue #59
03/06/2007
Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day.
Issue #52
03/06/2007
Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer.
Issue #52
05/12/2004
This cake is a North Fork Valley favorite in zucchini season.
Issue #52
10/04/2001
This recipe uses brown sugar for this pie; maple sugar is traditional but costly.
Issue #47
10/18/2000
This recipe calls for canned peaches but you can substitute fresh when in season.
Issue #43
03/06/2007
Direct from Paris, a cool and creamy raspberry mousse sandwiched between two layers of fluffy cake.
Issue #41
10/31/2000
This recipe, by cookbook author Marion Cunningham, yields firm candies with a maplelike flavor.
Issue #38
04/30/2007
These chewy brownies have a slightly tangy filling to offset the rich chocolate.
Issue #30
03/08/2002
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
Issue #28
11/02/2000
We prefer this pie be made with fewer layers than in most traditional recipes.
Issue #24
11/02/2000
This Greek version of a favorite Middle Eastern sweet is always best made with commercial phyllo.
Issue #24
12/05/2000
Recipes like this one hearken back to the days when farmers stored grapes in their attics.
Issue #16
08/08/2007
Tarragon gives these quinces a mysterious hint of licorice.
Issue #14
03/02/2007
I scream, you scream, we all scream for ice cream—and no wonder, when it’s this delicious.
Issue #12
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