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Just in time for Rosh Hashanah is The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (Brandeis University Press/University Press of New England) by Paula Shoyer. The French-trained pastry chef expands the kosher baker's repertoire Read More...
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We all have basil to thank for making life far more flavorful. What would Italian cuisine (or Thai, or Vietnamese, or Greek) be without it? This fragrant herb is a surefire addition to savory dishes, but, as I'm discovering, it's a beautiful note in sweet Read More...
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True to their name, Indulge Caramel's new sauces are an indulgence. Each one, plain or hot, is rich, decadent, and full of buttery caramel flavor ($6.50 for 10 oz). And, while they do contain corn syrup (these are packaged dessert sauces after all), each Read More...
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What is a cobbler? How did this word come to be applied to what The Oxford English Dictionary calls "a sort of pie?" No one really seems to know. The Joy of Cooking surmises it's because it's "cobbled together" from bits of topping tossed on top, rather Read More...
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Malika Ameen, pastry chef at Chicago's late, very lamented Aigre Doux, is about to bake for a wider audience. She is one of the participants in Bravo's upcoming Top Chef: Just Desserts, which begins airing on September 15. I recently talked to her about Read More...
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Eater recently reported that Pop-Tarts will open its first retail shop and café on August 10, and lucky for me, it will be in Times Square, right around the corner from our midtown-Manhattan offices. I'll admit to a childhood love of Pop-Tarts. In fact, Read More...
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It's too bad this documentary is not opening this weekend, because an air-conditioned theater sounds more alluring than the beach with the oven temperatures the weatherpeople are threatening. I saw a preview this week and have been thinking about it ever Read More...
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"What if I made a sweet vermouth caramel sauce?" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. "Would it be disgusting?" There was only one way to find out. Read More...
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If we were to ask you what your favorite brand of frozen yogurt was, what would you say? Is there a reason you eat that one, as opposed to another? Have you tried many brands? Well, we made the sacrifice of trying more than 25 brands of vanilla-flavored Read More...
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With temperatures consistently reaching the 90s, this summer is proving to be a hot one. And while there are many ways to keep cool, one of my absolute favorites is a scoop or two of homemade ice cream, gelato, or sorbet (also known by its Italian name, Read More...
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We're coming off a four-plus day heat wave in New York City, the second one in two weeks, and heading into two weeks of steamy weather hovering around 90 degrees and I'm sorry, do I sound like I'm complaining? I mean, is there anything worse than someone Read More...
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There's nothing quite like homemade ice cream, and I'm planning to dust off my ice cream maker, as my friend Lori just did. She shares her recipe for Toasted Hazelnut Ice Cream (pictured) on her blog, Stuff to Eat. After research (for the record, I'm Read More...
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Nothing says July 4th quite like a red, white, and blue dessert. Ok, fireworks and flags are up there too, but when it comes to food, a red, white, and blue pie, cake, ice pop, or parfait really helps create that patriotic feeling. One of our favorites Read More...
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Have you ever had the experience where a million people will come and ask you if you’ve seen a movie that you haven’t seen and then they will proceed to tell you why you should see it? Everyone around you is talking about the movie, raving Read More...
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As someone who thinks Americans are too easily gulled by Big Food's health claims, I'm happy to see signs like this one, from Kernan Farms in South Jersey, popping up at New York Greenmarkets. Growers can't emphasize the obvious too much: Fruit is good Read More...
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